Description
These Teriyaki Beef Skewers combine tender top sirloin steak marinated in a homemade teriyaki sauce with sweet pineapple and savory red onion, grilled to perfection and garnished with sesame seeds, green onions, and fresh cilantro. A flavorful balance of sweet, salty, and smoky, perfect for summer grilling or any time you want a deliciously satisfying meal on skewers.
Ingredients
Units
Scale
Marinade and Sauce
- 1/3 cup soy sauce
- 3/4 cup water plus 2 tbsp water, divided
- 6 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon mirin rice wine
- 1/2 teaspoon sesame oil
- 1 teaspoon minced ginger
- 1 1/2 teaspoons minced garlic
- 1 tablespoon cornstarch
Main Ingredients
- 2 pounds top sirloin steak cut into 1 1/2 inch cubes
- 2 cups pineapple wedges cut into 1 1/2 inch cubes
- 1 cup diced red onion cut into 1 1/2 inch cubes
Garnish
- 1/2 teaspoon sesame seeds
- 1 tablespoon sliced green onion
- 2 tablespoons cilantro leaves
Instructions
- Prepare the Teriyaki Marinade: In a medium-sized bowl, whisk together soy sauce, ¾ cup water, honey, rice vinegar, mirin rice wine, sesame oil, minced ginger, and minced garlic until well combined.
- Marinate the Beef: Add ½ cup of the prepared teriyaki sauce mixture to a resealable plastic bag along with the cubed top sirloin steak. Seal the bag tightly and refrigerate for at least 30 minutes or up to overnight for maximum flavor absorption. Reserve the remaining sauce for later use.
- Soak Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning during grilling.
- Prepare the Teriyaki Glaze: Pour the remaining teriyaki sauce mixture (about 1 cup) into a small saucepan and bring it to a boil over medium-high heat. Boil for 1 minute to slightly reduce.
- Thicken the Sauce: In a small bowl, combine cornstarch and 2 tablespoons water to create a slurry. Whisk the slurry into the boiling sauce, stirring continuously until the sauce thickens enough to coat the back of a spoon, about 30 to 60 seconds. Remove from heat and set aside.
- Assemble the Skewers: Thread the marinated beef cubes, pineapple wedges, and diced red onion alternately onto each skewer evenly.
- Preheat and Oil the Grill: Heat the grill to medium-high. Lightly oil the grill grates by dipping a folded paper towel in vegetable oil and carefully rubbing it over the hot grill to prevent sticking.
- Grill the Skewers: Place the skewers on the hot grill, discarding any leftover marinade. Cook uncovered for 3 minutes on one side, then flip and cook another 3 minutes. Continue cooking on each of the remaining sides for 1 minute per side, aiming for an internal temperature of 130°F for medium-rare or 140°F for medium doneness.
- Rest the Meat: Remove skewers from the grill and allow them to rest for 5 minutes to redistribute juices and ensure tenderness.
- Glaze and Garnish: Brush the skewers generously with the thickened teriyaki sauce. Sprinkle with sesame seeds, sliced green onions, and fresh cilantro leaves. Serve extra teriyaki sauce on the side for dipping.
Notes
- For best flavor, marinate the beef overnight if time allows.
- If you don’t have mirin rice wine, you can substitute with a splash of dry sherry or additional rice vinegar with a pinch of sugar.
- Be sure to soak wooden skewers before grilling to prevent them from burning.
- Adjust cooking times based on your grill heat and steak size to ensure desired doneness.
- The pineapple adds a nice sweetness and tenderizing effect; fresh pineapple is preferred over canned.
- Leftover skewers can be refrigerated and reheated gently but are best enjoyed fresh.
Nutrition
- Serving Size: 1 serving (approx. 1 skewer)
- Calories: 286
- Sugar: 19g
- Sodium: 807mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 89mg
