Island Teriyaki

This Hawaiian-inspired teriyaki uses molasses instead of brown sugar for sweetness, which gives the marinade a deeper, slightly bitter caramel flavor that plays off the soy sauce and ginger. Six cloves of garlic and 2 teaspoons of dry mustard round out a marinade that punches well above its short 15-minute soak time.

Accordion-style skewering is the trick that turns thin strips of round steak into something visually impressive. Each strip threads through the skewer with the meat folded back and forth, exposing more surface area for char and creating crisp edges that wouldn’t develop from flat strips. Lay them flat and you’d miss half the appeal.

Round steak is the budget cut here. Slicing it across the grain into strips just ¼ inch thick is what makes a tougher cut tender. Even without tenderizer, the cross-grain cut shortens the meat fibers so they bite cleanly. With instant tenderizer added (per label directions), the marinade time stays short to avoid mushy texture.

Pro Tips

• Slice the steak when it’s slightly frozen. Easier to cut paper-thin and the cuts come out clean.
• Soak wooden skewers in cold water for 30 minutes before threading. Otherwise they char in the broiler or on the grill.
• Don’t skip the basting. The marinade thickens as it caramelizes onto the meat, building layers of flavor with each turn.
• Pull the skewers at rare to medium-rare. The thin strips overcook quickly and turn leathery.

Variations

• Use sirloin or flank steak instead of round for a more naturally tender bite.
• Add 2 tablespoons of pineapple juice to the marinade for an authentic Hawaiian sweetness and natural enzyme tenderizing.
• Serve over rice with grilled pineapple chunks and a sprinkle of sesame seeds for a full main-dish version.