*Recipe by Our Best Bites
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*
1 1/2 lb flank steak
*Note – Sriracha is a really great hot chili sauce. It can easily be found in most grocery stores. Look in the Asian foods section. You can’t miss it -it has a rooster on the bottle. If you have to substitute, you could add cayenne pepper, red pepper flakes, or plain hot sauce to the marinade.
Zest your orange and add all of the it to a bowl. Cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. Add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic to the orange mixture. Then add Sriracha to your liking. Keep in mind, that the spice mellows once the skewers are cooked. I don’t like things really very spicy at all and 2 teaspoons Sriracha is just about perfect for me. So if you like heat, I’d do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.
Slice your flank steak across the grain into about 1/4″ slices. Sometimes it can be helpful to throw your steak in the freezer for about 30 minutes before slicing. It is way easier to slice partially frozen.
Preheat grill when your ready to start cooking. Thread the strips of meat onto your skewers, just like you’re stitching (don’t forget to soak your skewers in water for 30 minutes if you are using wooden ones.) Place them on the grill. They cook really fast. Overcooked flank steak is tough and chewy, so don’t over do it! They should only take about 3-4 minutes on each side. You’ll want to flip them half way through.
These cool even faster than they cook, so get the rest of your meal ready and set the table before you grill these just before serving so they are hot right off the grill!