Grilled Beef Skewers with Teriyaki Beer Marinade Recipe

Grilled and marinated beef skewers made with flank steak have long been a family favorite. As some of you may know, my family travels to the Outer Banks in North Carolina every year for vacation. It’s a week full of the beach, waves, and lots of food.

We grill on the beach every day, so we’ve tried just about every grill-able food you can think of. Burgers, tuna, salmon, shrimp skewers, hot dogs, cherrystone clams, kielbasa, chicken, the list goes on. We cook grilled teriyaki beef skewers every year and they are gone not long after they’ve been taken off the grill.

Grilled beef skewers are essentially a thinly sliced flank or skirt steak you can eat right off the stick. These skewers are as flavorful as a perfectly marinated steak tip, thanks to my homemade beer-based teriyaki marinade. Since the meat is sliced so thinly, they cook in about 5 minutes.

The Best Homemade Teriyaki Marinade Ever

It’s all about the marinade. The beer teriyaki marinade is a simple marinade I came up with a few years ago. It calls for: Beer (I like to use a hazy, tropical IPA), lemon juice, soy sauce, Worcestershire sauce, garlic powder, brown sugar, paprika, and red pepper flakes. It’s flavorful, zesty, juicy, sweet, and subtly smokey all at once.

Soak Wooden Skewers

If you’re using wooden skewers, always soak in water for at least 30 minutes before grilling to prevent from burning too much. Serve skewers drizzled with plenty of chimichurri sauce and extra on the side. I guarantee you’ll be scraping the bottom of the chimichurri bowl by the end of the meal.

How to Prep the Flank Steak

Flank and skirt steak tend to be very flavorful, yet tougher cuts of meat due to the dense muscle fibers. You will notice the steak has a very defined grain running through it. If you slice against the grain, the meat will break apart much easier. Slicing strips with the grain will force you to bite through these tough fibers.

This recipe requires you to cut the flank steak BEFORE marinating and grilling. Be sure to let the sliced flank steak marinate in the marinade for about 24 hours if possible. This will tenderize and add more flavor to the steak. If using wooden skewers, let soak for 30 minutes before grilling to avoid burning.

That’s it, easy to make, even easier to eat, and perfect for your next backyard (or beach) BBQ.

More Grilled Skewers

• Chicken and pineapple skewers
• Chicken chimichurri skewers
• Grilled lemon pepper kebabs
• Pesto shrimp skewers
• Chicken satay skewers with Thai peanut sauce

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