These Grilled Sesame Steak Skewers are simple and yet exploding with flavor. Sirloin steak soaks in a sesame ginger marinade for a few hours before threaded onto skewers with red onion and grilled until sticky and caramelized. Serves 4 to 6 in 30 minutes (not including the time it takes to marinate).
What is better than getting a ton of yard work done? We had such a beautiful day on Saturday that Pat and I spent most of the day outside. Together we picked up a lot of sticks and pulled even more weeds. While Pat cut the grass I weeded out and scaled back my herb garden, getting it primed and ready for planting.
It took us all day, but it was nice to check that box off of the never ending list of stuff we need to do.
We only have a few more weekends until the busy travel summer softball season begins, with both of our girls playing this year. PLUS Mal made the varsity dance team for the upcoming school year when she starts high school (I still can’t believe she will be a freshman!) and that begins this summer as well. This may just be our busiest year yet! But I think I say that every year.
Afterward all that yard work, we grilled. It was only hotdogs, because we didn’t have the energy for much more but they were the BEST hotdogs ever. I actually LOVE grilling and have grilled most nights this week, with the exception of the evenings Malloree had middle school softball games. This year, I have vowed t take full advantage of any and all the warm weather days we have. It was so cold for so long, I can’t help but feel like it may snow again. Heck, it is Michigan after all, it could happen.
Our motto this year is: if it’s nice out, we will grill. 😉
Earlier in the week, I made these grilled sesame steak skewers. Cubed sirloin marinates for a few hours in a quick marinade consisting mostly of garlic, ginger, tamari, brown sugar and sesame oil. After the steak marinates, it gets threaded onto skewers with red onion (and any veggies you choose) and grilled. I then reduce the marinade (cooking out any bacteria etc.) and glaze the skewers while they grill, making them sticky and delicious.
Heaven on a stick, I tell you.
To Make This Grilled Sesame Steak Skewers:
- dark brown sugar
- oyster sauce
- toasted sesame oil
- olive oil
- toasted sesame seeds
- cubed sirloin steak
- white pepper
Toss 1-1/2 pounds of cubed sirloin steak with 1/2 teaspoon ground white pepper and scoot to the side.
In a large bowl add 6 cloves grated fresh garlic, 1 tablespoon grated fresh ginger, 1/3 cup dark brown sugar, 2 tablespoons oyster sauce, 2/3 cup low-sodium tamari (or you could use low-sodium soy sauce), 1/4 cup toasted sesame oil, 1/4 cup light olive oil and 1-1/2 tablespoons toasted sesame seeds. Whisk to combine.
Add in the seasoned steak and use tongs to toss and coat. Submerge the steak into the sesame marinade, cover tightly and refrigerate for 2 to 4 hours. Easy-peasy.
Thread the steak with largely diced red onion onto metal skewers (soak wooden skewers for at least 30 minutes if using those instead) and preheat your grill to 450°.
Meanwhile, pour the marinade into a skillet and bring to a boil. Cook for 5 minutes before whisking in a slurry of 1-1/2 tablespoons of both cornstarch and cold water. Once thickened, remove the sauce/glaze off of the heat and measure out 1/2 cup.
Place the skewers onto your preheated grill grates. Cover and grill for 6 to 8 minutes or until a grill marks form and the skewers easily release from the grill. Turn and brush the skewers with the glaze and cook for an additional 2 to 4 minutes. Brushing on more glaze as your go.
Remove the skewers once they have good grill marks and are sticky.
and smell heavenly.
Scatter sliced green onions and chopped fresh cilantro over the steak skewers with any remaining sauce on the side.
Serve with quinoa, brown rice or perhaps this cilantro lime cauliflower rice? SO SO GOOD! My entire family gave these grilled sesame steak skewers double thumbs up! The exterior of the steak is crispy and sticky, while still being tender and flavorful.
Grilled Sticky Sesame Steak Skewers
- 1½ pounds sirloin steak, cubed into large bite-size pieces
- 1/2 teaspoons ground white pepper
- 6 cloves garlic, grated
- 1 tablespoon ginger paste
- 1/3 cup dark brown sugar
- 2 tablespoons oyster sauce
- 2/3 cup low-sodium tamari, or low-sodium soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup light olive oil
- 1½ tablespoons sesame seeds
- 1 large red onion, diced into large pieces
- 1½ tablespoons cornstarch, mixed with 1½ tablespoons cold water (cornstarch slurry)
- sliced green onions, for serving
- chopped cilantro, for serving
- Toss the steak in the white pepper and set off to the side.
- In a large bowl, whisk together the garlic, ginger, brown sugar, oyster sauce, tamari, toasted sesame and olive oil and sesame seeds. Add in the cubed steak, cover and marinated for 3 to 4 hours.
- Preheat your grill to 450°. Skewer steak and onion onto metal skewers.
- Pour the marinade into a skillet, heat on high and bring to a boil, cooking the sauce for 5 minutes. Make a slurry by mixing 1-1/2 teaspoons of cornstarch with 1-1/2 tablespoons cold water. Whisk the slurry into the sauce until it thickens. Remove the skillet off of the heat and measure out 1/2 of a cup. Reserve any remaining sauce for serving.
- Place the skewers onto your preheated grill grates. Cover and grill for 6 to 8 minutes or until a grill marks form and the skewers easily release from the grill.
- Turn the skewers and cook for an additional 4 minutes. Meanwhile, brush the tops (with the grill marks) with some of the measure out glaze. Turn and brush more of the glaze over the steak and onions. Repeat this a few times until the glaze caramelizes.
- Remove the skewers from the grill and sprinkle with sliced green onions and cilantro, if desired. Serve remaining sauce on the side.
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