Korean Steak Kabobs


INGREDIENTS:

1 batch sauce/marinade (see below)

2 pounds flank steak or sirloin, cut into bite-sized pieces

metal or wooden* skewers

3 large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)

1 large red onion, peeled and sliced into bite-sized pieces

salt and freshly-cracked black pepper

toasted sesame seeds

SAUCE/MARINADE INGREDIENTS:

1/2 cup soy sauce

1/4 cup rice wine vinegar

3 tablespoons honey

1 tablespoon toasted sesame oil 4 cloves garlic, peeled and minced (or pressed

TO MAKE THE SAUCE:

Whisk all ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.

TO MAKE THE KOREAN STEAK KABOBS:

Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.

Once you’re ready to cook the skewers, heat grill to medium-high heat.

Thread the skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade). Serve immediately.


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