Grilled Beef Skewers Recipe
Marinated flank steak skewers prepared in a homemade teriyaki marinade with a hazy New England Style IPA.
Servings: 10 skewers
Ingredients
- 1 pound flank steak
- Wooden skewers
flank steak marinade
- 1/2 cup beer Hazy New England IPA or pale ale
- 1/2 cup soy sauce
- 1 lemon juice squeezed
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup brown sugar packed
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
Instructions
- Place the steak on a cutting board and find the natural graining running lengthwise through the steak. Cut the steak into 1/4-inch thick slices against the grain. This is to ensure the steak is tender and easy to bite. If you slice with the grain, the meat will be much tougher to bite through.
- Whisk marinade ingredients in a bowl until combined. Place the steak strips and marinade in a large Ziplock bag or sealed container. Let marinade overnight or for 24 hours for best results.
- Let wooden skewers soak in water for roughly 30 minutes before grilling. This will prevent skewers from burning. Skewer two slices of steak on each skewer. To ensure the beef stays on the skewer, weave it through the skewer several times so it stays intact. The beef will be very tender after marinating so this method will really help.
- Grill for 3-4 minutes per side on medium-high heat. Serve immediately.
Notes
A pound of flank steak makes about 10 skewers with two strips each on each skewer. This serves as a good light app for 4-5 people.
Oil will emulsify in the refrigerator. This is OK. It will return to a liquid state if left on the counter 30 minutes before skewering steak strips.
Nutrition
Serving: 1skewer | Calories: 115kcal | Carbohydrates: 5.3g | Protein: 13.3g | Fat: 3.9g | Saturated Fat: 1.6g | Cholesterol: 25mg | Sodium: 452mg | Fiber: 0.4g | Sugar: 3.5g