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Kushiyaki-Style Steak Skewers

Kushiyaki-Style Steak Skewers on a serving plate
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30 min

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4

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Beef

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 2/3 cup tamari or soy sauce

  • 1/4 cup honey

  • 2 tbsp sake

  • 1 tbsp mirin

  • 1 tbsp finely grated ginger

  • 2 cloves garlic

    grated

  • 2 tbsp sesame seeds

    plus more for garnish, optional

  • 2 ButcherBox NY Strip Steaks

    about 20 ounces each

  • 6 to 8 scallions

    cut into 1-inch pieces

  • rice

    for serving, optional

Step By Step

Instructions

1
If you’re using bamboo skewers, soak them in a bowl of cool water for at least 30 minutes. Make the marinade: In a large bowl, whisk together the tamari, honey, sake, mirin, ginger, garlic and sesame seeds.
2
Pat the steaks dry thoroughly and cut into ¼-inch-thick strips (we got 14 per steak). Add to the bowl with the marinade, cover and refrigerate for 1 ½ hours. Remove from the fridge and let stand at room temperature for 30 to 45 minutes.
3
Preheat the broiler to high with a rack 3 to 4 inches from the heat source. Remove the skewers from the water and pat dry. Remove the steak from the marinade and pat dry. Thread the meat onto the skewers, alternating with pieces of scallion. Place the skewers on a cooling rack set over a baking sheet. Broil the skewers until just cooked through and the meat is caramelized in spots, turning once, 1½ to 2 minutes per side.
4
Place the skewers on a bed of rice and sprinkle with additional sesame seeds, if desired. Serve hot.

Every Recipe Starts With Great Meat

Grass-fed, Free-range, and humanely raised. Delivered straight to your door.