Description
Grilled Sticky Sesame Steak Skewers feature tender sirloin steak marinated in a flavorful blend of garlic, ginger, dark brown sugar, oyster sauce, tamari, and sesame oils. Grilled to perfection with red onions and brushed with a caramelized sticky glaze, these skewers are bursting with savory, sweet, and nutty flavors, perfect for a quick and impressive meal.
Ingredients
Scale
Steak and Marinade
- 1½ pounds sirloin steak, cubed into large bite-size pieces
- ½ teaspoon ground white pepper
- 6 cloves garlic, grated
- 1 tablespoon ginger paste
- ⅓ cup dark brown sugar
- 2 tablespoons oyster sauce
- ⅔ cup low-sodium tamari (or low-sodium soy sauce)
- ¼ cup toasted sesame oil
- ¼ cup light olive oil
- 1½ tablespoons sesame seeds
Additional Ingredients
- 1 large red onion, diced into large pieces
- 1½ tablespoons cornstarch (mixed with 1½ tablespoons cold water to make slurry)
- Sliced green onions, for serving
- Chopped cilantro, for serving
Instructions
- Season the steak: Toss the sirloin steak cubes with ground white pepper and set aside to prepare for marinating.
- Make the marinade and marinate: In a large bowl, whisk together grated garlic, ginger paste, dark brown sugar, oyster sauce, tamari, toasted sesame oil, light olive oil, and sesame seeds until well combined. Add the cubed steak, cover the bowl, and marinate for 3 to 4 hours in the refrigerator for maximum flavor infusion.
- Preheat the grill: Heat your grill to 450°F (230°C) to ensure it reaches the ideal temperature for searing and caramelizing the skewers.
- Assemble the skewers: Thread the marinated steak pieces alternately with large diced red onion onto metal skewers, preparing them for grilling.
- Prepare the glaze: Pour the reserved marinade into a skillet and heat on high until it reaches a boil. Cook the sauce for 5 minutes to reduce slightly. Whisk in the cornstarch slurry until the sauce thickens to a glaze consistency. Remove from heat and measure out ½ cup for brushing; reserve the remaining sauce for serving.
- Grill the skewers: Place the skewers on the hot grill grates. Cover and grill for 6 to 8 minutes, allowing grill marks to form and the meat to release easily from the grill.
- Glaze and turn skewers: Turn the skewers over and cook for an additional 4 minutes. While grilling, brush the glaze onto the tops of the skewers repeatedly to build up a sticky, caramelized coating.
- Finish and serve: Remove skewers from the grill and garnish with sliced green onions and chopped cilantro. Serve immediately with the remaining sticky glaze on the side for dipping.
Notes
- Marinating the steak for 3 to 4 hours ensures deep flavor and tenderness.
- Use low-sodium tamari or soy sauce to control the saltiness in this dish.
- The cornstarch slurry thickens the marinade into a sticky glaze that clings beautifully to the steak.
- These skewers serve well as a main dish for 4 or more people with 2 skewers per serving.
- Leftover glaze can be used as a dipping sauce or brushed on other grilled meats or vegetables.
- Make sure to use metal skewers for grilling as wooden skewers might burn; if using wooden skewers, soak them in water for 30 minutes before grilling.
Nutrition
- Serving Size: 2 skewers
- Calories: 616 kcal
- Sugar: 20 g
- Sodium: 2512 mg
- Fat: 37 g
- Saturated Fat: 7 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 43 g
- Cholesterol: 104 mg
