6

Steak and Shishito Skewers

Total Time
50 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Moderate
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

honey

1½ Tbsp

toasted sesame oil

1½ tsp

garlic clove(s)

1 large clove(s), grated

ginger root

1 Tbsp, grated

black pepper

1 pinch, (or to taste)

uncooked lean flank steak

16 oz

uncooked scallion(s)

6 medium, white & light green part cut in 1½-in pieces, greens reserved

shishito peppers

12 item(s)

fresh shiitake mushroom

24 medium, stems removed

canola oil

½ Tbsp

table salt

1 pinch, (or to taste)

fresh lime(s)

½ medium, cut into 4 wedges (optional)

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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