Friday, July 26, 2013

Weeknight Dinner: Steak Teriyaki Skewers

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Let’s talk about how much bloggers love “accessories”.  I was never one for shopping (still am not) or “accessorizing” my person.  I’m pretty basic – button-up shirts, skirts, pants are my work uniform.  As for off work, well, it’s also pretty basic.  You know it’s bad when you put on a blue colored top and someone says OMG color!  Or, when the CFO of your company asks if you’re in mourning.  Pretty good signs that you’re not a “typical girl” when it comes to dressing up.

So it’s really no surprise that carries over to my blog life.  Do you look at those blogs that use like a different plate or “tablescape” every single day?  I wonder where they find space for it all.  In our tiny apartment, with only 2 closets, my “blog accessories” fit into a tiny little corner of my tiny little half of our entertainment “center”.  I shouldn’t just blame it on space constraints because if I can’t dress myself with neat accessories, I’m not sure how I’m expected to dress the blog with them.

Of course, in contrast, the blog is much easier to “dress” since what you buy for it usually fits without tugging or “problem areas”.  Anyway, where I’m going with this is in the past week we’ve gained two new blog props!  This passes for excitement in my life.   The first is these beautiful metal skewers which John so kindly bought me.  Tell me – is it sad that this to me is just as good as flowers?  Definitely not a normal girl.  And the second…well, you’ll see it shortly.  It deserves it’s own story!
Steak Teriyaki Skewers (adapted from Serious Eats)
Serves: 4
1/2 cup sake
1/2 cup mirin
1 cup Japanese shoyu
1 1/2 cups pineapple juice, divided
3/4 cup sugar
4 cloves garlic, smashed
1/4 cup carrot, roughly chopped 
1/2 cup scallions, roughly chopped
1 pound skirt steak, thinly sliced
4 tablespoons sesame seeds

Combine the sake, mirin, shoyu, 1 cup pineapple juice, sugar, garlic, carrot, and scallions in a medium saucepan.  Let the mixture reduce until it is down to about 1 1/2 cups of liquid and has a syrup-like consistency (it might look a little thin to you but when it cools off, it becomes thicker and more syrupy).  Halve the mixture.  Set one aside.  Add pineapple juice to the other and combine with steak slices.  Let marinate for 2 - 4 hours.   

Preheat the grill to medium heat.  Thread the beef onto the skewers and grill them, about 2 minutes per side, until fully cooked through.  Top lightly with sesame seeds.

Serve with rice and grilled pineapple rings. 



1 comment:

  1. I can tell they're new - the shininess gives them away! They look insanely delicious! I can't wait to see what else you got!! I'm super curious.

    ReplyDelete

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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