Grilled Sesame Seeds Steak Strips with Vegetables

These Asian-style beef skewers start with a blended marinade of soy sauce, sesame seeds, white wine, onion, garlic, and ginger that soaks into sirloin strips overnight. Threaded onto skewers with green bell pepper, cherry tomatoes, and mushroom caps, they hit the grill already loaded with flavor.

Blending the marinade instead of just mixing it breaks the onion and garlic down into a smooth paste that penetrates the meat more deeply than chopped aromatics sitting on the surface. The sesame seeds add a subtle nuttiness that intensifies as they toast during grilling.

Basting with the reserved marinade throughout cooking builds up layers of that soy-ginger glaze on the outside. The strips caramelize and pick up smoky char from the grill while the vegetables blister and soften around them.

Pro Tips

• Marinate overnight if possible. A few hours works, but the longer soak lets the soy and ginger penetrate deeper into the meat for more flavor in every bite.
• Blanch the green pepper pieces before skewering. Raw peppers take longer to cook than the beef and will be crunchy and raw while the meat is done.
• Thread the steak strips accordion-style, weaving them back and forth on the skewer so they lie flat and cook evenly.
• If serving leftover marinade as a table sauce, bring it to a full boil first. It’s been in contact with raw meat and needs to be cooked through.

Variations

• Add a tablespoon of honey to the marinade for a sweeter, teriyaki-style glaze.
• Use pineapple chunks between the meat for a tropical twist that caramelizes beautifully on the grill.
• Swap sirloin for chicken thighs or shrimp, adjusting the grill time accordingly.