Thin strips of grilled flank steak marinated in lime juice, fresh ginger, garlic, sesame oil and reduced-sodium soy sauce. These flavorful skewers vanish quickly at parties and family gatherings, so plan to make plenty. They work beautifully as an appetizer or as a main course served with rice and roasted vegetables.
These skewers are ideal for game day, backyard barbecues or a simple weeknight dinner. You can cook them on an outdoor grill, an indoor grill or a hot cast-iron grill pan. The key to tender, easy-to-eat bites is cutting the flank steak thinly across the grain at a slight angle with a very sharp knife. Marinating for at least an hour infuses the meat with flavor and helps tenderize it.
Kid-friendly and crowd-pleasing, these skewers are simple to prepare and adapt. Use tamari or liquid aminos as a gluten-free substitute for soy sauce, add a pinch of red pepper flakes for heat, or finish with a sprinkling of toasted sesame seeds and chopped scallions just before serving.
Asian Flank Steak Skewers
Thin strips of flank steak marinated with lime, ginger, garlic, sesame oil and soy sauce, then quickly grilled. These skewers are flavorful, easy to make and perfect for feeding a group.
Prep: 1 hour (includes marinating)
Cook: 10 minutes
Total: 1 hour 10 minutes
Yield: 6 servings (about 24 skewers)
Serving size: 4 skewers (1/6th)
Ingredients
- 1 1/2 lbs flank steak, sliced thin across the grain
- 1 1/2 cups reduced-sodium soy sauce (use tamari or liquid aminos for gluten-free)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced or grated
- 1 tsp sesame oil
- Juice of 1 lime
- Wooden skewers, soaked in water about 30 minutes
Instructions
- Soak wooden skewers in water for about 30 minutes to prevent burning during grilling.
- Thinly slice the flank steak across the grain. Slicing against the grain shortens muscle fibers and makes the meat more tender.
- In a shallow dish or resealable bag, combine the soy sauce, minced garlic, grated ginger, sesame oil and lime juice. Add the sliced steak, pressing the pieces into the marinade so they are evenly coated. Marinate in the refrigerator for at least 1 hour; overnight will deepen the flavor.
- When ready to cook, discard the used marinade. Thread the steak slices onto the soaked skewers, folding longer strips so they fit neatly and cook evenly.
- Preheat a grill, grill pan or cast-iron skillet to high heat. Brush the grates or pan lightly with oil if needed to prevent sticking.
- Place skewers on the hot surface and grill just a few minutes per side, until the meat is browned and cooked through to your preference. Flank steak is best medium-rare to medium; thinner slices will cook very quickly, so watch closely.
- Transfer skewers to a platter and let rest 2–3 minutes. Garnish with chopped scallions, toasted sesame seeds or a squeeze of fresh lime if desired. Serve immediately.
Tips and Variations
- For a touch of heat, add a pinch of red pepper flakes or a drizzle of sriracha to the marinade.
- To make ahead: marinate the steak up to 24 hours, then thread and refrigerate on a tray covered with plastic wrap. Bring to near room temperature before grilling for even cooking.
- To keep skewers warm while finishing batches, place cooked skewers on a baking sheet in a low oven (about 200°F / 95°C) until all are done.
- Serve as an appetizer with a soy-lime dipping sauce, or as a main with steamed rice, roasted broccoli, or a crisp salad.
Nutrition (per serving)
Calories: 150 kcal • Protein: 18 g • Carbs: 2 g • Fat: 7 g • Sodium: ~400 mg • Fiber: 0.5 g
Final Note
If you try this recipe, please leave a comment and rating to share how it turned out. Feedback helps refine the recipe and gives others ideas for serving and seasoning.
Makes about 24 skewers. Adjust portions by multiplying ingredients for larger crowds.