13
Jul
2015

Korean Steak Kabobs

These Korean Steak Kabobs will turn any family dinner into a party!

korean-steak-kabobs-top

 

Everything’s better on a stick, right? I can tell you that flank steak is definitely better on a stick.

I know it seems like a lot of work to put all those slices of steak onto  skewers but I did this recipe twice. It takes 15 minutes – tops. And because the steak is marinaded for hours and sliced thin it cooks up in five minutes.

One of the quickest dinners that we make is Korean Beef over rice. It literally is done in 15 minutes, the rice probably takes longer than the beef, but it’s so good we seems to make it a couple of times a month. So we took that simple recipe and turned it into a filling for Korean Beef Quesadillas. Now when we make Korean Beef we have to triple the recipe instead of just doubling it so we have extra for quesadillas. Lot’s of beef going on…

Take those same Korean Beef flavors and turn it into a marinade for a flank steak. The marinade for this steak alone is worth taking down the recipe.

Start a good few hours ahead of time – overnight is best but a good 6 hours at least. Get your flank steak in the marinade – bacon, garlic, soy sauce brown sugar onions and root beer. Not just any root beer of course, I used a hard root beer for this. It’s called Not Your Father’s Root Beer and it’s so good. So good I made sure not to use more than one bottle for the recipe so I could drink the rest.

 

korean-steak-kabobs-marinade

 

Once it’s soaked up all that good flavor you’re going to slice it into strips about 1/4 inch thick and get them on your skewer sticks. If you’re using wooden ones like we did make sure you soak them in water for about 1/2 hour before you put them on the grill.

 

korean-steak-kabobs-skewer

 

And now it’s grilling time! Grab the rest of that pack of Root Beer and head out to the deck. These are only going to take about 2 minutes per side until they’re done…

 

korean-steak-kabobs-grill

 

While your kabobs are on the grill pour the rest of the marinade into a small saucepan and let it reduce for 15 minutes. Add some Wondra® flour to thicken it up and let it simmer.

Take the Korean Steak Kabobs off the grill and pour the reduced marinade all over the top. Garnish with sesame seeds and chopped parsley – dinner is done.

Food on a stick never looked so good!

 

korean-steak-kabobs-hero

 

Korean Steak Kabobs
 
Ingredients
  • 2 lb. flank steak
  • 3 tablespoons sesame seeds
  • 4 garlic cloves, smashed
  • ¼ cup soy sauce
  • 1 cup Not Your Father's Root Beer (drink the rest)
  • ¼ cup packed brown sugar
  • ¼ cup toasted sesame oil
  • salt and pepper
  • 4 slices of bacon
  • 2 teaspoons Wondra® flour
  • extra sesame seeds and chopped parsley for garnish
Instructions
  1. Place the flank steak in a baking dish.
  2. Mix all the ingredients for the marinade except the bacon in a bowl and then pour over the steak.
  3. Layer the bacon slices on top, cover and refrigerate for at least 6 hours or overnight.
  4. Slice the steak into quarter inch thick slices and thread each slice onto a skewer.
  5. Grill on medium-high heat for 2 minutes per side and remove to a plate.
  6. While the kabobs are grilling, pour the marinade into a sauce pan (discarding the bacon) bring to a boil and add in 2 teaspoons of Wondra® flour. Bring back to a boil and let reduce for 15 minutes.
  7. Pour the reduced marinade over the kabobs, garnish with sesame seeds and chopped parsley and serve.
Notes
If you can't find Not Your Father's Root Beer you can substitute regular root beer instead.

13 Responses

  1. You are so right, everything is WAY better on a stick! So primal, not to mention something about it just makes food taste better too. Loving these steak skewers! Especially your marinade with the addition of hard root beer- seriously clever (and good stuff!)! This is going to have to be made in my kitchen! Thanks for sharing and cheers!

  2. Pingback : Grilled Korean Steak Skewers

  3. Jackie

    Ok, I am a grilling newbie…so, why do you slice the steak after marinating? Why can’t I slice it and then marinate….I am not a fan of slicing thinly…so I would prefer to do it on prep day and then the next day I just pull out the strips and skewer them. Do you think the marinate would be overpowering is I did it this way>

    I can’t wait to try this…..it is on the menu for Saturday…(tomorrow)!!! -Jackie

    1. Hi Jackie- sorry to just get back to you. Yes, the marinade would be overpowering if you sliced it first. However, if you want to slice it before hand you definitely can, just cut the marinating time down to an hour or two. If you already did this last night, I would suggest pulling them out of the marinade now because they’re probably done:) Really, not a bad idea though for prepping ahead! I hope you like them!

    1. No Lydia, it’s not correct. I have updated my recipe card so I’m still going through my older recipes to delete that information out. It wasn’t working correctly which is one of the reasons why I have switched. I actually don’t have the nutritional information for the recipe. It’s good though, I hope you try it!

Leave a Reply

:  

Follow Us @ Mantitlement