Marinated Steak Skewers with Korean BBQ Sauce are so tender with lots of classic Korean bbq flavor. They make a great summer appetizer or main dish.
These delicious skewers are first marinated, then grilled until charred and coated with a sweet, spicy, and salty glaze.
The meat is really melt-in-your-mouth tender.
The key to the intense flavor of these Marinated Steak Skewers with Korean BBQ Sauce is to first marinate them in a mixture of olive oil, soy sauce, lemon juice and garlic for several hours.
They pick up even more flavor when they are charred on the grill and a final coating with an amazing Korean BBQ sauce takes them over the top.
Really tender steak skewers are possible if you start with the right cut of meat, cut it properly, and then marinate it to tenderize it. I use flank steak and cut it against the grain. If it is cut thinly and perpendicular to the way the fibers are running in the meat, it’s very easy to chew and won’t be tough.
After marinating the meat, thread it on wooden skewers that have been soaked in water for at least an hour so that they will not burn.
You want to cook the steak quickly over very high heat for the best flavor and so it will not dry out.
Once they are done, drizzle them with Korean BBQ Sauce and sprinkle them with green onions and sesame seeds. Such a great way to cook beef for summer entertaining!
Note: To make this dish spicier, add 1/2 teaspoon of crushed red pepper flakes to the sauce.
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Marinated Steak Skewers with Korean BBQ Sauce
Ingredients
- 2 tablespoons olive oil
- 1/2 cup low sodium soy sauce
- 3 tablespoons lemon juice
- 3 garlic cloves,, minced
- 1/2 teaspoon black pepper
- 1 1/2 pounds flank steak
- wooden skewers soaked in water
Sauce
- 1/2 cup low sodium soy sauce
- 2/3 cup brown sugar
- 3 garlic cloves,, minced
- 1 tablespoon rice wine vinegar
- 1 tablespoon sweet chili sauce
- 1/2 tablespoon grated fresh ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 green onions,, sliced
- 1 teaspoon sesame seeds
Instructions
- In a small bowl, stir together oil, soy sauce, lemon juice, garlic and pepper.
- Slice steak thinly across the grain. Cut with the knife at a 45 degree angle so that you get strips that are wider then they would be if you cut straight down.
- Combine the steak strips and marinade in a large ziptop bag and refrigerate for at least 8 hours.
- To make sauce, bring soy sauce, brown sugar, garlic, vinegar, chili sauce, ginger, and black pepper to a boil in a small saucepan.
- In a small bowl, stir together water and cornstarch. Add to saucepan and simmer sauce until thickened, about 2 to 3 minutes.
- Tread steak onto skewers. Grill over high heat for 3 minutes. Flip over and grill 1 to 2 more minutes. Serve with green onions, sesame seeds, and sauce.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
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My guests really enjoyed this dish (and so did I) when I recently made it on the hibachi. The steak was tender and the sauce delicious.
can you just simply grill the strips instead of threading them onto a skewer? i use a george foreman rather than an outdoor grill, so there is no chance of them falling through the grill grate. so it seems like i could just omit the skewers.
Absolutely.