Beef On A Stick (2) Recipe

Prepare and slice beef

Pat the flank steak dry with paper towels. Trim excess fat. Slice across the grain into 1/2-inch wide strips about 2–3 inches long so they easily thread onto skewers.

Make the marinade

In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1 tablespoon olive oil, 1 teaspoon brown sugar, 2 teaspoons minced garlic, 1 teaspoon black pepper, 1 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 tablespoon fresh lime juice and 1/2 teaspoon salt. Whisk until sugar is dissolved and ingredients are evenly mixed.

Marinate

Place the sliced beef in a zip-top bag or shallow dish and pour the marinade over it, massaging to coat all pieces. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer will deepen flavor but up to 4 hours recommended for flank).

Soak skewers (if wooden)

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning during grilling. If using metal skewers, no soaking is required.

Prepare vegetables

While the beef marinates, cut bell peppers into 1-inch squares, separate red onion into 1-inch wedges, and rinse tomatoes. Pat vegetables dry so they sear rather than steam.

Assemble skewers

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Thread beef strips onto skewers, folding if necessary so each skewer has 3–4 pieces of beef. Alternate with bell pepper, onion and cherry tomato pieces so each skewer has a mix of meat and vegetables. Leave a little space between pieces so heat circulates and items cook evenly. Use all skewers.

Season assembled skewers

Brush or drizzle any remaining marinade over the assembled skewers. If desired, lightly brush vegetables with a thin film of olive oil and sprinkle a pinch of salt and pepper over them.

Grill skewers over direct medium-high heat for about 2–3 minutes per side, rotating to get even char and cooking on 3–4 sides, for a total of 8–10 minutes depending on thickness and desired doneness. Aim for medium-rare to medium for flank steak (125–135°F / 52–57°C). If using an oven broiler, place skewers on a foil-lined baking sheet 4–5 inches from broiler and broil 3–4 minutes per side until nicely charred and cooked to desired temperature.

Remove skewers from heat and let rest on a plate for 5 minutes to allow juices to redistribute.

Make finishing sauce (optional)

Whisk together 2 teaspoons soy sauce, 1 teaspoon honey, 1 teaspoon lime juice, 1/2 teaspoon sesame oil and 1 tablespoon sliced green onion. Taste and adjust balance of sweet/salty/acidity as desired.

Drizzle the optional finishing sauce over the rested skewers or serve on the side. Garnish with chopped fresh cilantro if using. Serve hot with rice, flatbread, or a simple salad.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or under the broiler to avoid overcooking.