Wined Teriyaki Strips
Submitted by joang
Thin-sliced flank steak marinated in white wine, soy sauce, fresh ginger, and brown sugar, then threaded on skewers and grilled. Makes 30 to 40 crowd-ready teriyaki beef skewers.
YIELD
30 servingsPREP
10 minCOOK
10 minREADY
20 minThese are the skewers that vanish from the grill before you even get the second batch on.
Flank steak gets sliced thin against the grain and soaked for an hour in a white wine teriyaki marinade loaded with soy sauce, fresh crushed ginger, garlic, lemon juice, and dark brown sugar.
Thread them on skewers, grill them fast over hot coals, and watch 30 to 40 of them disappear in minutes.
They’re built for backyard parties, tailgates, or any gathering where you need finger food with serious flavour.
Pro Tips
- Slice against the grain into thin strips. This is what makes the difference between tender bites and chewy ones. Look for the long lines running through the flank steak and cut perpendicular to them.
- Turn the meat 3 to 4 times during the marinade hour. The strips are thin and absorb quickly, but flipping ensures even coverage on all sides.
- Soak wooden skewers in water for at least 30 minutes before threading. Otherwise they’ll char and snap on the grill.
- Grill hot and fast. These thin strips only need a couple of minutes per side. Overcooking turns them tough and dry.
Ingredients
Directions
Slice steaks diagonally across grain into ¼ X 1-inch strips.
Place in large bowl.
Mix wine, soy sauce, onion, garlic, lemon juice, brown sugar, broth and gingerroot.
Pour over meat and marinate 1 hour, turning 3 or 4 times.
Thread on skewers and grill over coals until done as desired.
Makes 30 to 40
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