Fire-n-stick Steak Or Shrimp Recipe

Make the teriyaki base

In a medium saucepan combine 1 cup low-sodium soy sauce, 1/4 cup water, 1/4 cup packed brown sugar, 2 tablespoons honey, 2 tablespoons mirin (or rice wine), 1 teaspoon sesame oil, 1 tablespoon grated fresh ginger, and 2 minced garlic cloves. Stir and bring to a gentle simmer over medium heat.

Once simmering, reduce heat to medium-low and let the mixture cook 4–6 minutes, stirring occasionally, until sugar dissolves and flavors blend.

Thicken to glaze

Mix 2 teaspoons cornstarch with 2 teaspoons cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until it thickens to a glossy glaze that coats the back of a spoon. Remove from heat; stir in 1 teaspoon toasted sesame seeds and 2 tablespoons thinly sliced green onions. Reserve about 1/3 cup of the glaze to brush while grilling; let the rest cool for marinating.

Steak option — marinate

If using steak: cut 1 lb sirloin or flank into 1-inch cubes. Season lightly with 1/4 teaspoon coarse salt and 1/8 teaspoon black pepper. Place steak cubes in a bowl or zip-top bag and pour about 1/2 to 3/4 cup of the cooled teriyaki (not the reserved glaze) over them, turning to coat. Marinate in the refrigerator 30–60 minutes (up to 2 hours). Longer will deepen flavor but avoid overnight for best texture.

Shrimp option — marinate

If using shrimp: pat 1 lb large peeled and deveined shrimp dry. Toss with a couple tablespoons of the cooled teriyaki marinade (not the thickened reserved glaze), a pinch of salt and pepper, and marinate no more than 15–20 minutes in the refrigerator (acid and salt in marinade can change shrimp texture if left too long).

Prepare vegetables: cut 1/2 red bell pepper into 1½-inch pieces, 1/2 yellow onion into wedges, slice 1/2 zucchini into 1/2-inch rounds, and set out 12 cherry tomatoes. Pat marinated proteins dry lightly with paper towel (this helps them sear) and reserve marinade for brushing if desired.

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill to medium-high (about 400–450°F / 200–230°C). Lightly thread ingredients onto skewers: for steak skewers alternate steak cubes with vegetables (pepper, onion, zucchini, tomato). For shrimp skewers thread 3–4 shrimp per skewer depending on size, alternating with vegetables if desired. Leave a little space between items so heat circulates.

Brush the grill grates lightly with oil or oil the skewers with 1 tsp vegetable oil to prevent sticking. Place skewers on the preheated grill. For steak skewers grill 3–4 minutes per side, turning until nicely charred and cooked to medium-rare/medium (internal temp ~130–140°F for medium-rare to medium depending on cut). For shrimp skewers grill 2–3 minutes per side until opaque and firm. Adjust times for your grill and skewer thickness.

During the last 2–3 minutes of cooking, brush the reserved thick glaze onto the skewers in 1–2 coats, allowing it to caramelize but watch closely to avoid burning (sugar browns quickly). Turn and baste both sides once.

Remove skewers from grill and rest on a plate 3–5 minutes. Sprinkle lightly with remaining sliced green onions and additional toasted sesame seeds if desired. For shrimp skewers, serve with lemon wedges on the side to squeeze over.

Serve hot over steamed rice, with a side salad, or as an appetizer. Leftover marinade that touched raw protein should be discarded; use only the reserved glaze that was separated before marinating for serving.