Teriyaki beef kebabs

May 26, 2010

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Serves 6

This recipe combines a Japanese marinade with a favorite American cut of beef. Sirloin steak tips are flavorful and a little chewy, perfect for marinating and grilling. A grated apple in the marinade adds a natural tenderizer. You can also grill the steak tips in larger pieces off skewers. They vary in size; cut any particularly thick strips in half lengthwise. If you see steak tips on sale but can’t use them right away, prepare the marinade and freeze the raw tips in the marinade in the plastic zipper bag; defrost before grilling.

3 pounds sirloin steak tips, cut into 1-inch pieces
2/3 cup sake
2/3 cup mirin
2 tablespoons sugar
1/3 cup soy sauce
1 piece (1 inch) fresh ginger, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 small apple, peeled and grated
3 scallions, cut in 4 pieces and crushed
3 tablespoons chopped fresh chives (for garnish)

1. Slip the steak into a 1/2 gallon plastic zipper bag.

2. In a saucepan over medium heat, combine the sake and mirin. Bring to a boil. Add the sugar and cook, stirring, until it dissolves.

3. Add the soy sauce, ginger, salt, and pepper. Simmer for 15 minutes. The sauce will reduce and thicken. Remove the pan from the heat and cool to room temperature.

4. Add the apple to the sauce and pour the sauce into the plastic bag. Add the scallions. Zip the bag, compressing it well. Massage the sauce into the meat, turning the bag to distribute the sauce evenly. Refrigerate for 5 hours or for up to 1 day, turning the bag several times. Remove the meat from the refrigerator 20 minutes before cooking.

5. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

6. Pour the marinade from the bag into a small saucepan. Bring to a boil and turn down the heat. Simmer for 5 minutes. Discard the scallions. Pour the sauce into a bowl and set it near the grill.

7. Thread the meat onto 12 skewers, using 5 pieces for each one.

8. Set the skewers on the grill rack, cover, and cook for 5 minutes. Baste once during cooking. Turn, cover, baste, and cook 5 minutes more, basting once during cooking, or until the meat is medium rare. Cook 4 minutes longer for well done meat. Sprinkle with chives.

Debra Samuels