What do you do when you’re craving steak, but aren’t excited about the usual steak on the grill? You make these Korean steak kabobs!
Marinated in a simple but tasty combination of soy sauce, rice-wine vinegar, honey, toasted sesame oil and minced garlic, these kabobs boast big flavor and colorful appeal.
Kabobs on the grill make any meal feel festive — and they’re so easy to make, you’ll want to celebrate with these sticks of meat and veggies as often as possible. Once you master the basics, you can add or swap in different vegetables (or even fruit!) that your family loves to eat. As a bonus, they’re a fun, sneaky way to get your picky eaters to eat more vegetables.
Let’s talk steak. This recipe calls for flank or sirloin — not the tenderest cuts in the bunch, but lean and economical. Marinating the bite-sized pieces will tenderize them as the acid in the vinegar breaks down the tough proteins (we recommend at least 30 minutes but up to eight hours). A word of caution, though: Marinating any steak in a high-acid marinade for long periods can over-tenderize and result in flabby or chalky meat — definitely not the point of a marinade. Rice-wine vinegar is less acidic than regular vinegar, so it works well here.
Our steak kabob marinade has a pleasing balance of flavors, and makes a delectable finishing sauce for the grilled kabobs. Make your marinade and reserve half to brush on the kabobs later. When you’re ready to grill, alternately thread the steak, bell pepper and onion pieces onto skewers. Brush the kabobs with marinade, season, and sprinkle with sesame seeds.
Then you just need to grill the steak kabobs for three minutes per side or until desired doneness, then let them rest for 5-10 minutes. Brush with the reserved marinade (make sure it’s not the marinade from the meat, but the unused portion) and sprinkle them with more sesame seeds. Serve immediately.