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Korean Steak Kabobs

Gimme Some Oven
  • 30 minutes
  • Serves 6 to 8

INGREDIENTS

2

lbs Flank steak or sirloin

1

Red onion, large

3 tbsp

Honey

1/2 cup

Soy sauce

1

Salt and freshly-cracked black pepper

1

Sesame seeds, toasted

1/4 cup

Rice wine vinegar

1 tbsp

Sesame oil, toasted

metal or wooden* skewers


NOTES

  • INGREDIENTS:

    KOREAN STEAK KABOB INGREDIENTS:

    1 batch sauce/marinade (see below)
    2 pounds flank steak or sirloin, cut into bite-sized pieces
    metal or wooden* skewers
    3 large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)
    1 large red onion, peeled and sliced into bite-sized pieces
    salt and freshly-cracked black pepper
    toasted sesame seeds
    SAUCE/MARINADE INGREDIENTS:

    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 (or pressed).

    DIRECTIONS: Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
    Once you’re ready to cook the skewers, heat grill to medium-high heat.
    Thread the skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).
    Serve immediately.
    TO MAKE THE SAUCE:

    Whisk all ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.
    *If using wooden skewers, be sure to 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 the time needed to marinate the steak, which can vary (your choice!) from 30 minutes up to 8 hours.

    Marci Haibach • 2019-09-16

12 people Recommend This Recipe