There’s more to these Asian Steak and Shishito Skewers than meets the eye. The sweet and garlicky marinated steak will be love at first bite, while the rare spicy surprise of a hot shishito keeps you coming back for more.
ASIAN STEAK AND SHISHITO SKEWERS
Popping up on trendy menus across America, you’ll typically find shishito peppers in the appetizer section– blistered, salted and finished with a squeeze of fresh lemon. It’s a simple, perfectly-balanced dish that you can’t help but keep ordering over and over again. And seeing over and over again… Until you start to wonder, “Do people even eat shishitos any other way?”
The truth is yes, shishito peppers are anything but a one-trick-pony. In fact, they’re even better when they’re served alongside tender, marinated meat like in these Asian Steak and Shishito Skewers– a recipe that takes the classic steak-pepper-onion kabob and turns up the volume.
A KEBAB BY ANY OTHER NAME
Whether you know them as kabobs, shish kebabs, or simply skewers, this versatile dish couldn’t be much easier. There aren’t many “fatal flaws” to be made, but there are a few tricks that will take your skewers from good to great:
- Stew on It: We’ve established that marinades are non-negotiable if you want tender, flavorful meat. While the most common mistake is to rush the marinating process, longer is not always better. An acidic marinade left stewing more than 8 hours can turn meat tough, while over-tenderizing can leave it mushy. This recipe strikes a balance by hanging out in the fridge for 3 hours before grilling.
- Thread with Caution: Kebab components should be touching lightly on their skewers, not too tightly. While crowding your meat won’t allow air to circulate, a sparse skewer is hard to wield and more likely to cook too quickly.
- Consistent Cubes: Using plenty of veggies adds flavor to a kebab while stretching your meat farther. Just make sure to prepare your mixed grill strategically. Chop your meat into consistently sized cubes, and avoid slicing veggies into excessively small chunks – they’re more likely to overcook.
- Tools of the Trade: There are two camps when it comes to kabobs: metal skewers, or bamboo. Both will produce a delicious result, so it often comes down to convenience. If you opt for reusable metal, choose a flat skewer to keep ingredients from rotating. If you’d rather skip the extra dishes, don’t forget to soak your bamboo skewers in water for an hour to prevent singeing.
MORE SKEWERS TO LOVE
- Tarragon Mustard Chicken Skewers
- Grilled Chicken & Peach Saltimbocca Skewers
- Bacon Bourbon BBQ Chicken Kebabs
- Piri Piri Chicken and Potato Skewers
- Yogurt Marinated Lamb Skewers with Mint-Pistachio Pesto Pilaf
- Fiery Italian Chicken Skewers
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 1/4 cup honey
- 6 cloves garlic, grated
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- Kosher salt and black pepper, to taste
- 1 pound flank steak, cut into chunks
- 16 shishito peppers, cut in half if necessary
- 1 small red onion, cut into chunks
- Sesame seeds, to serve
- Green onions, sliced, to serve
- Combine the soy sauce, canola oil, honey, garlic, ginger, and sesame oil in a large bowl. Season generously with salt and pepper and whisk to combine. Add the flank steak and toss to coat. Cover and refrigerate for at least 3 hours and no more than 8 hours.
- Preheat grill to medium-high heat. Clean and oil the grilling grates.
- Thread the beef, shishito peppers, and red onion chunks onto metal skewers, alternating as you go to fill the skewers from top to bottom. (See note.) Season with additional salt and pepper.
- Grill the skewers until the steak is seared on all sides and center of beef reaches desired doneness, about 3-4 minutes per side for medium-rare. Remove from grill and let rest for 5 minutes.
- Sprinkle with sesame seeds and green onions. Serve warm.
Note: If using bamboo skewers instead of metal ones, soak them in water for at least an hour before grilling.
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