Skirt Steak Skewers in Ponzu Sauce

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.

Almost done.


Serve hot or warm.


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