Photo: Luca Trovato; Styling: Dani Fisher
Prep Time
10 Mins
Chill Time
1 Hour
Grill Time
4 Mins
Yield
Makes 1 dozen

This recipe is ideal for leaner and tougher cuts of beef such as flank, skirt, or hangar steak, as well as thin cuts of round. Thinly slicing and marinating helps tenderize and add flavor to the meat.

How to Make It

Step 1

Cut beef across the grain into 12 (1- to 1 1/2-inch) strips, about 1/4-inch thick. Weave strips onto skewers, and place in a 13- x 9-inch baking dish or shallow roasting pan.

Step 2

Combine soy sauce, honey, coriander, and turmeric, if desired; brush on both sides of skewers. Cover, and marinate in refrigerator 1 to 4 hours.

Step 3

Preheat grill to high heat (400° to 450°).

Step 4

Remove skewers from marinade, discarding marinade. Grill 2 to 3 minutes on each side. Serve with Thai Coconut-Peanut Sauce.

Ratings & Reviews

JillyBurke's Review

cervantesbunch
August 17, 2014
The flank steak was a bit chewy but maybe that's what I have to expect with that kind of meat. Lots of flavor and yes, a bit salty as mentioned in another review.

cervantesbunch's Review

JillyBurke
September 28, 2012
The choice in beef is great and so is the recipe. Only downfall is that it's a little too salty. Would use less soy sauce next time.