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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Patent information:

  US 9,820,612 B2, US 29/582,457 (pending). For use in the method of US 8,741,068 B2. CA 174,294 (pending)

  US 9,820,612 B2, US D664,319.  For use in the method of US 8,741,068 B2

  US 9,820,612 B2, For use in the method of US 8,741,068 B2.

  US 9,820,612 B2, US D664,319, US 62/572,668.  For use in the method of US 8,741,068 B2.  CA 177,126 (pending). 

  EU 004384436-0001/0003.  AU 201716091, 201716092, 201716103.  NZ 423571, 423572 (pending).

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Thompson Brothers & Company, LLC

1270 Helmo Ave North

Oakdale, MN 55128