Just barely in time for Memorial Day ... a BBQ recipe!
Ponzu sauce is a concoction of soy sauce, rice vinegar, ginger, some combination of orange, lime and/or lemon juice, and other ingredients depending upon whose recipe you Google up. Just like chicken soup, there doesn't seem to be a definitive recipe. Except for MY chicken soup recipe, she said modestly, but I digress ... anyway, I decided to use orange juice and lime, because I had both in stock. You can substitute a lemon for the lime, or even add it to the mix if you prefer.
Rice vinegar is more authentic, but apple cider vinegar can be substituted with no harmful side-effects. White vinegar has a more pronounced taste, so I don't recommend it.
I used a combination of black and white sesame seeds. The effect is pretty, but all white sesame seeds is fine. Don't make yourself crazy trying to find some.
One of the recipes I was searching through used skewers so I thought I'd have a go. The results looked impressive, but next time I'll cut the pieces no more than one by two inch strips so that they might cook a little (and by a little I mean a lot) more evenly. Or leave the steaks strips the size in the photos, but leave the skewers in the drawer.
Skirt Steak Skewers in Ponzu Sauce
Serves 6-8 as an appetizer or 4 as entree
1/4 cup low-sodium soy sauce
2 Tbs. orange juice
Juice from one small lime (1 to 2 Tbl.)
1 Tbs. sesame oil
1 Tbs. rice or apple cider vinegar
1 tsp. grated fresh or ground ginger
1 tsp. minced garlic (bottled is ok)
2 Tbs. chopped fresh cilantro
1 scallion, thinly sliced
1/2 tsp. crushed red pepper
2 lbs. skirt steak, cut into 1-inch wide pieces
bamboo skewers, enough for the number of steak pieces
1/4 cup white sesame seeds
1/3 cup black sesame seeds (if not available, use all white sesame seeds)
Soak skewers at least 30 minutes to avoid burning.
In a large food-safe plastic bag, add the remaining ingredients except skirt steak and sesame seeds. Seal bag securely and gently turn bag over a few times to mix the sauce. Open bag and add the steak. Press out air, then seal bag securely. Turn bag a few times to distribute the sauce. Let marinate for at least 30 minutes. If marinating over 1 hour, place bag in fridge.
About 1/2 hour before grilling, remove bag from fridge. Turn on grill to high. Place sesame seeds on a large plate and set aside.
Remove meat from bag; discard marinade. Thread steak onto skewers. For thick pieces just shove in the skewer, for thiner cuts use the in-and-out method.
Coat steaks on both sides with sesame seeds. Fail miserably in your attempt to coat the pieces evenly, especially if you skewered the meat in-and-out style.
Grill steak skewers 1-4 minutes a side, depending upon grill and thickness of steak pieces.
Serve hot or warm.