I’m constantly on the lookout for great grilling ideas. Easy ones. I don’t get in to the whole “let’s soak mesquite chips then build a dual cooking hi temp / low temp charcoal fire and smoke a twenty pound brisket for five hours” scene. When it comes to that type of grilling, I fully admit that I’m fighting outside my weight class. You’ve probably noticed by now I’m pretty much all about simple, uncomplicated, family-friendly, fly-by-the-seat-of-my-pants recipes, and when it comes to grilling, I don’t really make any exceptions. Some would call me stubborn annnnnnnd …. I would have to agree.
These little skewers are one of those tried and true recipes that’ve been right under my nose, here in my arsenal the entire time I was off searching for something new and improved – I’d just forgotten about it. If you could see the ridiculously high pile of printed off, torn out, and chicken scratched recipes I have hanging around my kitchen, dining room, and bedside table, you’d understand how good ideas can get lost in the shuffle. I have a long history with recipe disorganization. It’s a problem.
Two things you’ve learned about me today: I’m stubborn and disorganized. I’m no day at the beach, that’s for sure.
Anyway, speaking of disorganized, I must run along and help No Thank You Boy vacate his messy locker, which looks a lot like Office Max blew up inside of it. You know what they say about the apple. : )
SESAME BEEF AND SCALLION SKEWERS
1/4 cup soy sauce
2 garlic cloves, forced through a garlic press
1 tablespoon Asian (toasted) sesame oil
1 teaspoon minced fresh ginger root
1 1/2 tablespoons sugar
2 teaspoons wine vinegar
2 teaspoons sesame seeds
1 teaspoon black pepper
3/4 pound boneless sirloin steak, cut into 1-inch cubes (Sendik’s Natural Top Sirloin Steaks are on sale)
Five 7-inch bamboo skewers, soaked in water for an hour ahead of time, lest they scorch
8 scallions, trimmed (Green Onions are on sale)
In a small bowl whisk together the soy sauce, the garlic, the oil, the ginger root, the sugar, the vinegar, the sesame seeds and the pepper. Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewer crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner. Divide the beef and the scallions, both removed from the skewer, between 2 plates.
Recipe Note: You can tell from the photo that I modified the recipe in two ways: I added mushrooms because I had a box on hand, and I also decided not to grill my scallions and just use them as a garnish at the end. I’ve also made these with grape tomatoes; play around, you really can’t mess it up. : )
Posted by Leah DamronLeah Damron is an avid home cook who believes in using the freshest ingredients available, and she challenges herself weekly to create meals out of (mostly!) sale items. If Sendik's ever gave a title for "Biggest Fan", she believes she would win, hands down. Leah lives in greater Milwaukee with her husband, three children, and her big black lab, Daisy."
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