Sticky Soy Steak Skewers

My dad is the reigning grilled skewer champion, but I plan to dethrone him with these sticky soy steak skewers. To create a main that’s worthy of unseating the master, I marinated pieces of sirloin steak in soy and chili-garlic sauce, skewered them alongside red onion, then grilled the skewers until medium-rare while brushing them with a sweet and savory honey-garlic glaze. The result is a combination of tender, slightly spicy charred grilled steak stacked with grilled onion that will make you forget about the bits of sticky sauce that might be clinging to your face. Make sure you serve yourself a plate first when you make these, because they are sure to disappear from the spread.

If you're also suffering from having a parent who is incredibly skilled on the grill, follow the tips below to help take their crown.

The ingredients:
As always, I developed this recipe with the home cook in mind, so the marinade and glaze for the steak call for all of those condiments on your refrigerator door that have been waiting for their chance to shine since you first bought them. Be sure to double-check your fridge before you run to the grocery store!

The sweet-sticky glaze:
I’ve cracked the code to making a glazed steak skewer without covering your grill in charred bits of sugary sauce. The key is to reduce the sauce on the side and brush half on right at the end of grilling, and the remaining half on once the skewers hit their serving platter.

What’s the best kind of steak for skewers?
After about 6 tests, I discovered that sirloin, NY strip, and ribeye are all excellent choices for this dish, but their overall deliciousness will largely depend on how much you listen to the next tip…

What’s the secret to tender steak skewers?
The secret to tender steak is in your pantry already—it’s baking soda. Adding 1/2 tsp. to the marinade for every 8 oz. meat will help break down the tough protein as it marinates, making an otherwise tough cut of meat much more tender.

How long should I marinate steak for skewers?
This will ultimately depend on your patience, but the longer you let these marinate (up to 24 hours), the more their taste and texture will improve. The bare minimum is 2 hours, but 8 hours or overnight is what you really need if you want this to contend for the title of Best Grilled Skewer.

Should I use metal or bamboo skewers?
Either is fine! If you use bamboo skewers, soak them in water for at least 15 minutes before using.

Final boss tip:
Evenly cut steak = evenly cooked skewer. This is the time to flex your knife skills! Get those steak cubes as even as possible so that when your skewer hits the grill, all of the pieces make contact with the grill grates.

Storage:
To store, remove meat from skewers and place in an airtight container. Store steak in the refrigerator for up to 4 days.

Did these skewers make you the new grill master? Let me know in the comments below!