Teriyaki Steak Skewers With Chopped Green Salad Food

TERIYAKI STEAK SKEWERS

Steps:

• In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.

TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS

Steps:

• Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
• Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
• Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
• Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

TERIYAKI GRILLED STEAK SKEWERS WITH CHILE-HERB DIPPING SAUCE

Steps:

• For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.
• Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.
• For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.
• For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.

TERIYAKI STEAK SKEWERS WITH ASIAN-STYLE GREENS

Steps:

• Create your marinade by mixing the soy, mirin and honey with half of the ginger and pour it over the steak, leaving to marinate for about an hour.
• Mix the bok choy, kale, spring onion and cucumber and toss with the sherry vinegar, the olive oil, the remaining ginger and the soy sauce and assemble in a serving bowl.
• Using small skewers, thread about four steak pieces on to each skewer and then sear in a hot frying pan for about 2 minutes on each side.
• Once all the steak has been cooked, serve with the salad. Finish with a sprinkling of chile, if using.

TERIYAKI BEEF SKEWERS

Steps:

• Heat grill.
• Cut steaks into 1 inch wide strips.
• Place strips in shallow dish or resealable plastic bag.
• In a small bowl, combine all remaining ingredients; mix well.
• Pour over strips; toss to coat well.
• Cover dish or seal bag; let stand at room temperature for 15 to 30 minutes to marinate.
• When ready to grill, remove steaks from marinade; discard marinade.
• Thread steak strips onto 4 10 to 12 inch oiled metal skewers.
• Place on grill and cook 5 to 7 minutes or until desired doneness, turning once.

TERIYAKI STEAK SKEWERS

Steps:

• Mix first 5 ingredients. Place meat in glass bowl. Add 1/4 cup steak sauce mixture; stir to evenly coat meat. Refrigerate 1 hour to marinate, stirring occasionally. Refrigerate remaining steak sauce mixture.
• Heat grill to medium-high heat. Drain meat; discard marinade. Alternately thread meat, pineapple and peppers on 8 skewers.
• Grill 4 to 6 min. or until meat is done, turning and brushing occasionally with remaining steak sauce mixture.