Beef Teriyaki Skewers

Easy-to-make flank steak skewers with homemade teriyaki sauce, sizzling on the grill. Servings: 4. Calories: 372 kcal. Author: Joanna Cismaru.

⏱️ Prep: 15 min🍳 Cook: 10 min

Nutrition

372

Calories

—

Protein

—

Carbs

—

Fat

1 1/2 lb	680 g	flank steak
—		salt and pepper to taste
12		16 inch wooden skewers
1/4 cup	60 ml	low sodium soy sauce (for teriyaki sauce)
1/4 cup	60 ml	water (for teriyaki sauce)
2 tbsp	30 ml	rice vinegar (for teriyaki sauce)
2 tbsp	30 ml	brown sugar (for teriyaki sauce)
3 cloves		garlic, minced (for teriyaki sauce)
2 tsp	10 ml	fresh ginger, minced (for teriyaki sauce)
2 tsp	10 ml	cornstarch (for teriyaki sauce)
—		toasted sesame seeds, for garnish
—		parsley, for garnish

Cut the flank steak across the grain into 1/4 inch thick slices. Season with salt and pepper. Refrigerate until using.
Place the skewers in enough water to cover them and let them soak for about 10 minutes.
In the meantime, combine all the sauce ingredients in a small saucepan and whisk. Place the saucepan over medium heat and bring to a boil while whisking. It should thicken. Remove from heat.
Thread the beef onto the skewers, about 2 pieces per skewer. Place the beef skewers on the grill over medium-high heat (350 F to 400 F) and brush generously with the prepared teriyaki sauce on both sides.
Garnish with toasted sesame seeds and parsley, if desired.