Steak in teriyaki sauce on skewers with chili and herb sauce

Votes: 1

How to Cook - Teriyaki Steak Skewers with Chili Herb Sauce

Time: 5 hours 15 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 407, total fat 27 G., saturated fats 8 G., proteins 27 G., carbohydrates 17 G., fiber 3 G., cholesterol 77 mg, sodium 1981 mg, sugar 10 G.

To grill beef steak Asian-style faster, cut it into strips and thread each strip lengthwise onto a wooden skewer. This way, the beef marinates better and infuses the wonderful teriyaki flavor. This recipe doesn't require premium steaks; any budget-friendly cut will do.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

3/4 cup soy sauce
1/3 cup brown sugar
1 tbsp. chopped ginger root
1 tbsp lime juice
1 teaspoon garlic chili sauce
700 g skirt steak, trimmed and cut into 4 cm thick strips.
Special equipment: 15 wooden skewers, 20 cm each, soaked in water for at least 2 hours

Chili sauce with herbs

2 cups finely chopped fresh cilantro
2 cups finely chopped fresh parsley
0.5 cup coarsely chopped fresh mint
4 cloves of garlic
4 green onions
2 Thai chili peppers (optional)
1 teaspoon fish sauce
0.5 tsp sugar
Juice of 1 lime
2 tbsp. l. olive oil
4 tablespoons mayonnaise

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, fish sauce, lime juice, ginger root, chili pepper, green onions, garlic sauce, mint, cilantro

Cooking the dish according to the recipe:

Marinade:

Combine soy sauce, brown sugar, ginger, lime juice, and garlic sauce in a saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 10 minutes. Let cool.
Thread the steak strips, one at a time, onto the soaked skewers and place them in a deep frying pan. Drizzle with the marinade. Cover and refrigerate for at least 2 hours.

Chili sauce with herbs:

Combine the cilantro, parsley, mint, garlic, green onions, and Thai chili in a food processor and process until coarsely chopped, scraping down the sides of the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper and process until smooth. With the food processor running, pour in the oil; process for another 15 seconds. Add the mayonnaise and mix. Transfer to a bowl, cover, and refrigerate until ready to serve.
Steak:

Preheat the grill to medium-high heat. Grill the steak for 2-3 minutes per side. Transfer to a plate and let rest. Serve with chili herb sauce.