Korean steak kabobs
Yield 6-8 servings
Ingredients
Marinade:
- 1/2 cup soy sauce
- 1/4 cup rice-wine vinegar
- 3 tablespoons honey
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, peeled and minced
Kabobs:
- 2 pounds flank or sirloin steak, cut into bite-sized pieces
- 8 metal or wooden* skewers
- 3 large red and/or yellow bell peppers, cored, cut into bite-sized pieces
- 1 large red onion, peeled, sliced into bite-sized pieces
- Salt and freshly ground pepper
- Toasted sesame seeds
Instructions
- Whisk all marinade ingredients together in large bowl until well combined. Pour half of marinade into small bowl and set aside.
- Place steak in large bowl with marinade. Toss until steak is evenly coated, cover, and refrigerate for at least 30 minutes or up to 8 hours.
- When ready to cook, thread skewers alternately with marinated steak, bell pepper and onion pieces.
- Brush each kabob liberally with marinade. Season each with pinch of salt, pepper and sesame seeds.
- Heat grill or grill pan to medium-high heat.
- Grill kabobs for 3 minutes per side, turning once or twice, until steak is cooked to desired doneness.* Place seared kabobs in oven to complete cooking if desired.
- Remove kabobs from pan and allow to rest for 5 minutes.
- Brush each kabob evenly with reserved marinade. Garnish with more toasted sesame seeds.
- Serve immediately.
Notes
*If you're using wooden skewers, soak them in a bowl of water (so that they’re completely submerged) for at least 30 minutes before cooking.
**Prep time does not include marinating the steak, which can vary (your choice!) from 30 minutes to 8 hours.
Courses Main dish
Recipe by Grateful | makeitgrateful.com at https://www.makeitgrateful.com/food/recipes/dinner/korean-steak-kabobs/