Cooking for 12 people
Ingredients
- 1 1/2 pounds
sirloin steak, cut into 1-inch cubes
- 12
green onions, each cut into 8 1 to 2-inch pieces
- 12
wooden skewers, soaked for at least 20 minutes in water
-
flaky sea salt and matcha powder, for sprinkling
- 1 1/2 tsp.
matcha powder
- 1 tbsp.
toasted sesame oil
- 2 tsp.
freshly grated ginger
- 2 cloves
minced garlic
- 6 tbsp.
soy sauce/tamari
- 1/3 cup
seasoned rice wine vinegar
1Food Prep
Mix your marinade ingredients together until well blended.
Add your steak cubes and marinade to a resealable plastic bag and toss to coat. Let it marinate for at least 2 hours, up to overnight. The longer it marinates, the more pronounced the matcha flavor will be.
Also, if you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
When you’re ready to grill, remove your steak from the marinade and thread it onto skewers — use about 4 pieces of steak per skewer, alternating with 2 pieces of green onion threaded between each piece of steak.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your kabobs on the grate directly over the coals and cook them for about 7–8 minutes total, flipping them halfway through. Cook them for slightly longer if you want the meat more well done. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
Remove your kabobs from the grill and sprinkle with sea salt and a little more matcha powder, if desired. Serve hot and enjoy!
For safe meat preparation, reference the USDA website.
