Korean Steak Kabobs

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