Teriyaki Skewers

By on June 21, 2017


Flank Steak cut into strips

1 Pack of wood skewers (soak in water so they don’t burn on the grill)

1 Tablespoon of salt & white pepper

Teriyaki Glaze:

1 cup water

5 tablespoons packed brown sugar

¼ cup soy sauce

1-2 tablespoons honey

1 large clove of garlic, finely minced

½ teaspoon ground ginger

2 tablespoons cornstarch

¼ cup cold water


Rinse flank steak and blot dry with a paper towel, place meat on a cutting board and slice into thin strips, set it aside, remove pre-soaked wooden skewers blot dry and with one strip at a time weave the strip back and forth using the point of the skewer. Try to weave the entire strip close to the top of the skewer and towards the end move the strip downward stretching out the flank steak from middle to tip the skewer. Place on pre heated grill and cook on both sides until done, then brush on Teriyaki Glaze for a nice brown color.

Teriyaki Glaze:

  1. Combine the 1 cup water, brown sugar, soy sauce, honey, garlic and ginger in a medium saucepan and set over medium heat.
  2. In a small bowl, combine the cornstarch with the ¼ cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan.
  3. Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out

















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