Steak and Shishito Skewers
- Total Time
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.
low sodium soy sauce4 ½ Tbsp
honey1 ½ Tbsp
toasted sesame oil1 ½ tsp
garlic clove(s)1 clove(s), large, grated
ginger root1 Tbsp, grated
black pepper1 pinch, (or to taste)
uncooked lean flank steak16 oz
uncooked scallion(s)6 medium, white & light green part cut in 1½-in pieces, greens reserved
shishito peppers12 item(s)
fresh shiitake mushroom24 medium, stems removed
canola oil½ Tbsp
table salt1 pinch, (or to taste)
fresh lime(s)½ medium, cut into 4 wedges (optional)
- Soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes (or use metal skewers).
- 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.
- 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.
- 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).
- Serving size: 1 kebab