Steak and shishito skewers
3
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Shishitos are small green Japanese peppers. While they tend to be sweet, you might get a hot one in every bunch so watch out if you don’t like heat.
Ingredients
Low sodium soy sauce
4½ tbsp(s)
Honey
1½ tbsp(s)
Toasted sesame oil
1½ tsp(s)
Garlic
1 clove(s), large, grated
Ginger root
1 tbsp(s), grated
Black pepper
1 pinch(es), or to taste
Uncooked lean and trimmed beef flank steak
16 oz
Uncooked scallions
6 medium, white & light green part cut in 1½-in pieces, greens reserved
Shishito peppers
12 pepper(s)
Fresh shiitake mushroom
24 medium, stems removed
Canola oil
½ tbsp(s)
Table salt
1 pinch(es), or to taste
Lime
½ medium, cut into 4 wedges
Instructions
1
Soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes (or use metal skewers).
2
In a medium bowl, combine soy sauce, honey, sesame oil, garlic, ginger and black pepper; reserve 2 Tbsp marinade. Slice steak across grain into sixteen 1/4-in-thick slices. Add steak to marinade and toss to combine; marinate 15 minutes.
3
To build kebabs, thread 1 slice flank steak (accordion-style), 2-3 scallion pieces, 1 pepper and 2 mushroom caps onto a skewer; repeat three times on the skewer. Finish off skewer with a fourth piece of steak; repeat with remaining ingredients to make 4 skewers.
4
Heat a grill to medium-high heat. Lightly brush kebabs with canola oil and then sprinkle with salt; grill, flipping once, until desired degree of doneness, 3-5 minutes per side. Serve kebabs drizzled with reserved marinade; garnish with thinly sliced scallion greens (and optional lime wedges).
5
Serving size: 1 kebab
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