Grilled Thai Beef Skewers

For a complete meal, serve the skewers over scallion rice. Cook the rice according to the package instructions and stir in 1/4 cup thinly sliced green onions and 1 Tbs. toasted sesame seeds.

Ingredients

1. 1 1/2 lb. flank steak
2. 1/3 cup sake, dry sherry or mirin
3. 1/4 cup soy sauce
4. 1/4 cup rice vinegar
5. 1 Tbs. honey
6. 1 Tbs. Asian sesame oil
7. 2 Tbs. finely chopped fresh ginger
8. 3 garlic cloves, minced
9. 1 tsp. red pepper flakes
10. 1/2 tsp. ground coriander

Directions

1. Cut the flank steak across the grain into slices 1/4 inch thick. In a shallow glass or ceramic dish just large enough to hold the meat, stir together the sake, soy sauce, vinegar, honey, sesame oil, ginger, garlic, red pepper flakes and coriander. Add the flank steak and stir to coat thoroughly. Cover and let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator.
2. Meanwhile, soak 12 bamboo skewers in cold water for at least 30 minutes. Prepare a gas or charcoal grill for direct-heat grilling over high heat and oil the grill rack. Or, preheat a broiler.
3. Drain the skewers. Remove the meat from the marinade, discarding the marinade. Thread the meat onto the skewers, dividing the meat evenly.
4. Place the skewers on the grill rack, or put on a rimmed baking sheet and place under the broiler. Cook, turning once or twice, until seared, 3 to 4 minutes total for medium-rare, or until done to your liking. Divide the skewers among dinner plates and serve immediately. Serves 4.

Notes