Teriyaki Grilled Steak Skewers with Chile-Herb Dipping Sauce

  • Level: Easy
  • Total: 5 hr 15 min (includes soaking, cooling and marinating time)
  • Active: 40 min
  • Yield: 4 to 6 servings
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3/4 cup soy sauce

1/3 cup brown sugar 

1 tablespoon minced fresh ginger 

1 tablespoon lime juice 

1 teaspoon chile-garlic sauce 

1 1/2 pounds skirt steak, trimmed, sliced into 1 1/2-inch strips 

Chile-Herb Sauce:

2 cups roughly chopped fresh cilantro

2 cups roughly chopped fresh parsley

1/2 cup roughly chopped fresh mint

4 cloves garlic 

4 green onions

2 Thai chiles

1 teaspoon fish sauce 

1/2 teaspoon sugar 

Juice of 1 lime 

Kosher salt and black pepper

2 tablespoons extra-virgin olive oil 

4 tablespoons mayonnaise 


Special equipment:
fifteen 8-inch skewers, soaked for at least 2 hours and up to overnight
  1. For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.
  2. Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.
  3. For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.
  4. For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.
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