Transform a beef rib eye steak or sirloin steak into a batch of teriyaki steak skewers. Perfect for an appetizer, or a quick snack. Cook enough of them and they'll suffice as a main course. These flavorful beef treats sure hit the spot!
I prefer to use a nice rib eye steak that has plenty of marbling for juiciness and flavor. It's sliced, seasoned, and seared on the grill. Very easy and very tasty, too.
Other cuts of beef steak can be used, too. For a less fatty cut you can use top round. Flank steak is another good choice.
A couple of nice size steaks will make a lot of these appetizers. Here's what you'll need to make this recipe.
Combine the marinade ingredients and marinate the beef strips for one hour. If you're planning ahead, soak 'em overnight in the refrigerator. The meat will have a lot more flavor that way.
Preheat your grill to around 400 degrees. I've used propane, charcoal, and my Traeger pellet grill for this recipe, and all worked very well.
Arrange the steak strips on water-soaked bamboo skewers, in an S-Curve orientation. Two strips fit nicely on each skewer.
Place the skewers on the grill grate, over direct heat. Cook on the first side for two or three minutes, then brush the beef on all sides with teriyaki sauce before grilling the other side of the skewers.
Grill for another couple of minutes and the teriyaki steak skewers will be ready to serve. A bit of charring on the beef is desired and adds to that great teriyaki experience!