Korean Steak Kabobs

Ingredients

• 1 batch sauce/marinade (see below)
• 2 pounds flank steak or sirloin (cut into bite-sized pieces)
• metal or wooden* skewers
• 3 large bell peppers (cored and cut into bite-sized pieces (I used red and yellow peppers))
• 1 large red onion (peeled and sliced into bite-sized pieces)
• salt and freshly-cracked black pepper
• toasted sesame seeds
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 3 tablespoons honey
• 1 tablespoon toasted sesame oil
• 4 cloves garlic (peeled and minced (or pressed))

Steps

1. 1

   Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated.  Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.

2. 2

   Once you’re ready to cook the skewers, heat grill to medium-high heat.

3. 3

   Thread the skewers alternately with the marinated steak, peppers and onions.  Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper.  Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness.  Remove skewers from grill and let rest for 5 minutes.  Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade).

4. 4

   Serve immediately.

5. 5

   Whisk all ingredients together until combined.  Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.