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This sesame ginger steak skewer recipe transforms simple flank steak into a flavor-packed meal that rivals your favorite takeout. After years of experimenting with Asian-inspired marinades, I've perfected this combination that delivers restaurant-quality results right from your kitchen.
The first time I made these skewers was for a backyard gathering when I wanted something more exciting than the usual burgers and hot dogs. My guests were so impressed they thought I had ordered from a high-end restaurant, and now it's my most requested dish for summer get-togethers.
Ingredients
- Flank steak: Choose a well-marbled piece for maximum tenderness and flavor
- Sweet Thai chili sauce: Provides the perfect balance of sweetness with a hint of heat
- Tamari or soy sauce: Creates the umami foundation for both marinade and sauce
- Fresh ginger: Always use fresh rather than powdered for bright zingy flavor
- Thai curry paste: Adds complex spice notes that bring authentic Asian flavor
- Creamy peanut butter: The base for the sauce, natural versions work best
- Pickled ginger: Adds a unique tang that balances the rich peanut sauce
- Toasted sesame oil: A little goes a long way in adding nutty depth
- Garlic: Fresh cloves provide essential aromatic foundation
- Rice: Preferably jasmine or coconut rice to complement the flavors
Step-by-Step Instructions
- Prepare The Peanut Sauce:
- Add peanut butter, tamari, curry paste, pickled ginger, and sesame oil to a blender. Blend until completely smooth, adding water a tablespoon at a time until you reach a pourable but thick consistency. The sauce should coat the back of a spoon but still flow off slowly. Transfer to a serving bowl and let the flavors meld while you prepare the skewers.
- Marinate The Steak:
- Combine sweet Thai chili sauce, tamari, chopped garlic, freshly grated ginger, and chili paste in a large bowl, whisking until fully incorporated. Cut flank steak against the grain into 1-inch cubes for tenderness. Toss the meat in the marinade, ensuring each piece is well coated. Allow to marinate for at least 10 minutes at room temperature, or up to 4 hours refrigerated for deeper flavor.
- Skewer The Meat:
- If using wooden skewers, soak them in water for 30 minutes first to prevent burning. Thread the marinated beef cubes onto skewers, leaving small spaces between pieces to ensure even cooking. Press the meat firmly onto the skewers so it doesn't spin when flipped during grilling.
- Grill The Skewers:
- Preheat your grill, grill pan, or skillet to medium-high heat. Place the skewers on the hot surface and cook without moving for about 2-3 minutes to develop a nice char. Turn and continue grilling, rotating occasionally to ensure even cooking, until the steak reaches your desired doneness, about 8-12 minutes total for medium-rare to medium.
- Serve And Garnish:
- Arrange hot skewers over a bed of rice. Drizzle with peanut sauce and garnish with fresh cilantro leaves, sesame seeds, lime wedges, and sliced avocado. The contrasting textures and the bright acidity from the lime balance the rich flavors of the dish. Serve additional peanut sauce on the side for dipping.
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The fresh ginger in this recipe completely transforms the flavor profile. I distinctly remember serving these skewers to my brother who typically avoids anything Asian-inspired. After his first bite, he looked genuinely surprised and asked for the recipe. He now makes this monthly for his own family, which I consider the highest compliment.
Marinating Magic
The marinade for these skewers works incredibly quickly because of the combination of sweet Thai chili sauce and soy sauce. The sugar in the chili sauce helps create caramelization on the grill while the soy penetrates the meat with savory depth. While ten minutes will give you good flavor, extending the marination to 2-4 hours in the refrigerator will result in even more tender, flavorful meat. Just don't marinate longer than 8 hours as the acid in the marinade can start to break down the meat too much.
Storage And Make-Ahead Tips
These skewers are perfect for meal prep. You can marinate the steak up to 24 hours ahead and keep it refrigerated. The peanut sauce stays fresh in an airtight container in the refrigerator for up to a week. Once cooked, leftover skewers can be refrigerated for 3-4 days. To reheat, wrap them in foil and warm in a 300°F oven for about 10 minutes to prevent drying out. The flavors actually develop further overnight, making next-day leftovers especially delicious.
Perfect Pairings
While rice makes a classic base for these skewers, consider serving them with coconut rice for an extra layer of flavor. For a lower-carb option, serve over cauliflower rice or alongside a cucumber salad dressed with rice vinegar and a touch of sesame oil. These skewers also work beautifully as appetizers for a gathering—simply use smaller skewers and serve the peanut sauce as a dipping option.
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Serve these skewers with your favorite sides and enjoy a restaurant-quality meal from the comfort of your home!
Frequently Asked Questions
- → How long should I marinate the steak for best flavor?
While the recipe suggests a minimum of 10 minutes for marinating, you can marinate the steak for up to 4 hours in the refrigerator for deeper flavor penetration. Avoid marinating longer than that as the acid in the soy sauce can start to break down the meat texture.
- → Can I make the peanut sauce ahead of time?
Yes! The peanut sauce can be made up to 5 days ahead and stored in an airtight container in the refrigerator. It may thicken when chilled, so bring to room temperature and whisk in a little water before serving to achieve desired consistency.
- → What can I substitute for flank steak?
If flank steak isn't available, you can substitute with sirloin, ribeye, or strip steak cut into cubes. For a more economical option, chuck steak will work but may require additional marinating time to tenderize. For non-beef options, chicken thighs or firm tofu work well with the same marinade.
- → What's the best way to cook these skewers without a grill?
A cast iron grill pan over medium-high heat works excellently for indoor cooking. Alternatively, broil the skewers on high for 3-4 minutes per side, placing them on the top rack about 4 inches from the heating element. You can also use a regular skillet, though you won't get the charred effect.
- → Can I make this dish vegetarian?
Absolutely! Replace the steak with extra-firm tofu (pressed to remove excess moisture), portobello mushrooms, or seitan. For tofu, consider freezing and thawing it first to create a more meat-like texture that absorbs the marinade better.
- → How spicy is this dish and how can I adjust the heat level?
With both Thai curry paste and chili paste, this dish has a moderate spice level. To reduce heat, use less of both pastes or substitute with milder options like sweet paprika. To increase spiciness, add fresh chopped Thai chilies or a teaspoon of chili oil to both the marinade and peanut sauce.