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teriyaki glazed steak skewers

Teriyaki Glazed Steak Skewers

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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main
Cuisine Japanese
Servings 4 servings

Equipment

  • 8 12-inch skewers
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Grill or Grill Pan
  • 1 Tongs
  • 1 Small saucepan
  • 1 Basting brush
  • 1 set Measuring cups
  • 1 set Measuring spoons

Ingredients
  

  • 1 1/2 pound sirloin steak trimmed and cut into 1.5-inch cubes
  • 1 red bell pepper cut into 1.5-inch pieces
  • 1 yellow bell pepper cut into 1.5-inch pieces
  • 1 red onion cut into 1.5-inch wedges
  • 1/2 cup soy sauce low-sodium
  • 1/4 cup mirin
  • 3 tablespoon brown sugar packed
  • 2 tablespoon rice vinegar
  • 2 tablespoon pineapple juice optional
  • 1 tablespoon sesame oil toasted
  • 3 clove garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon neutral oil for grilling
  • 1 tablespoon sesame seeds toasted, for garnish
  • 2 tablespoon scallions thinly sliced, for garnish

Instructions
 

  • Soak wooden skewers in water for 20 to 30 minutes if using wood to prevent burning.
  • In a mixing bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, pineapple juice, sesame oil, garlic, and ginger to make the teriyaki marinade.
  • Reserve 1/2 cup of the marinade in a small saucepan for glazing and set aside.
  • Add steak cubes to the remaining marinade, toss to coat, cover, and refrigerate for 30 minutes to 2 hours.
  • Preheat grill or grill pan to medium-high heat and oil the grates lightly with neutral oil.
  • Thread marinated steak, bell peppers, and red onion onto skewers, alternating pieces for even cooking.
  • Bring the reserved marinade in the saucepan to a simmer, whisk cornstarch with water to make a slurry, then whisk it into the sauce and simmer 1 to 2 minutes until glossy and thickened.
  • Grill skewers for 8 to 10 minutes total, turning every 2 to 3 minutes for even char and doneness.
  • During the last 2 minutes of grilling, brush the thickened teriyaki glaze over the skewers on all sides.
  • Transfer skewers to a platter, brush with additional glaze, and let rest 5 minutes.
  • Garnish with sesame seeds and scallions before serving.

Notes

For the most tender bites, choose well-marbled sirloin or ribeye and cut pieces evenly so they cook at the same rate. Avoid over-marinating beyond 2 hours to prevent a mushy texture from acids. If cooking indoors, open a window and preheat the grill pan thoroughly to get a good sear without steaming. You can par-cook sturdy veggies like onions for 2 minutes in the microwave to ensure they soften by the time the steak finishes. Adjust glaze thickness by adding a splash of water if it gets too sticky, and always use the reserved, cooked glaze for basting to keep things food-safe. Serve with steamed rice or grilled pineapple to balance the savory-sweet flavors.
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