Teriyaki Skewers with Smashed Cucumbers
10 ingredients, 45 minutes, Servings: 4-6
Image courtesy of BeefIt’sWhat’sForDinner.com
Ingredients:- 1 package (2 pounds) Swift Outside Skirt, cut into 1 X 5-inch strips
- Kosher salt and freshly ground black pepper
- 2 Tbsp chopped cilantro
- 1 Tbsp toasted sesame seeds
Cucumbers:- 2 English cucumbers (about 11/2 pounds), cut in half lengthwise
- 1 Tbsp kosher salt
- 2 tsp sugar
- 11/2 Tbsp rice vinegar
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1/4 tsp red pepper flakes
Teriyaki Sauce:- 1/4 C mirin
- 1/4 C soy sauce
- 1 Tbsp sugar
Directions:- Place the cucumbers cut side down and place a large chef knife flat against the cucumber. With your other hand, smash the blade lightly against the cucumber. It should start to break apart. Slice lengthwise, cut into bite-sized diagonal pieces and transfer to a bowl. Repeat with the remaining cucumber. Toss with the salt and transfer to a sieve. Let stand 30 minutes.
- Transfer the cucumbers to a bowl and toss with the sugar, rice vinegar, sesame oil, soy sauce and red pepper flakes. Set aside.
- At the same time, make the teriyaki sauce: combine the mirin, soy and sugar in a small saucepan and bring to a boil. Simmer until slightly reduced, 3-4 minutes. Set aside.
- Preheat a grill to high and oil the grates. Soak bamboo skewers while the grill is preheating.
- Thread each piece of steak onto a skewer (popsicle style) and sprinkle with the salt and pepper. Grill until 130°F. for medium rare, about 2-3 minutes per side, brushing liberally with the sauce. Serve the skewers sprinkled with the cilantro and sesame seeds alongside the cucumbers.
Source: Custom Recipe Developed for Swift
