This is part two of this week’s recipes from Steve Raichlen’s BBQ USA cookbook. The main reason I chose this recipe is that it has similar ingredients as the chicken, so I was able to use some of the leftover items. The recipe states to skew the meat and then marinate them, I marinated the steak strips in a glass bowl to save space in the refrigerator. Also I suggest to set aside some marinate for serving.
Tiki Beef Kebabs
1 clove garlic coarsely chopped
1 scallion green parts coarsely chopped for garnish and white parts finely chopped
1 piece fresh ginger coarsely chopped
2 strips lemon zest
1/4 cup soy sauce
3 tablespoons sugar
3 tablespoons Asian (dark) sesame oil
3 tablespoons dry sherry
2 pounds strip, sirloin, or top round steak ( about 1 inch thick)
Place all the marinating ingredients ( except the green part scallion) in a blender or food processor. Process to mix.
Using a very sharp knife cut the steak diagonally into 1/8 inch strips. Weave the meat onto the skewer. It will bunch up, you can spread it out with your fingers. I let mine bunch up.
Arange the kebabs in a single layer on a baking dish and refrigerate for at least an hour to 2 hours. I marinated first and then placed them on the skewers when I was ready to grill.
Grill for 2 minutes on each side for medium. Sprinkle with green scallion and serve.