These beef skewers pack an incredible punch of flavor! Sliced thin, the steak is expertly browned and caramelized to achieve juicy, sweet perfection.
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See How To Prepare These Beef Skewers
Flavor Explosion, Flavor Overload!
The count of how many times I’ve whipped these up over the past few weeks is… numerous. Too many to keep track of. I’m absolutely crazy about these flavors.
Traditionally, I wouldn’t classify myself as a beef lover – I cherish a good burger or a tempting steak, but at home, I often stick to chicken, veggies, and tofu. Yet, here I find myself at the stove, savoring these delightful bites with my fingers. Quite the delicate approach, don’t you think?
What I adore about these is due to two factors:
- THE FLAVOR. Garlic, ginger, soy, and curry powder combined with the umami notes of beef will never disappoint. Just won’t happen, alright? It’s rich and soothing (thank you, curry powder!) yet intriguingly sharp (hello, garlic). Is it odd that I relish the scent as much as the taste?
- THE STRIPS. They’re thin. They’re both caramelized and crispy while remaining juicy. Honestly, they taste like bites of savory bliss. They require 6 minutes tops to cook. Deliciousness.
Feel free to skewer them or skip that step. You can broil, pan-sear, or air fry them. It’s an adventure of your choosing! Regardless of your method, the flavor is unbeatable, and you’ll achieve beautiful caramelization each time.
When they’re out of the oven, make sure to drizzle some fish sauce, a splash of lime juice, and those delightful pan drippings over them. This Vietnamese-inspired flavor addition is absolutely THE WAY TO DO IT.
I love to serve the beef atop a rice bowl complimented with a cucumber shallot slaw. While the chili crisp isn’t essential for taste, that red pop is aesthetically pleasing and completes the dish beautifully.
However, I’m also fond of simply devouring these right off the pan. The flavors are bold. Preparing them takes little effort. Life is beautiful.
Steps to Create This Dish
Slice the Beef into Thin Strips.
Cut against the grain into thin strips. If the skirt steak is quite thin, fold it over a few times for easier cutting (as demonstrated in this photo).
Infuse with Flavor.
Incorporate garlic, ginger, soy sauce, curry powder, salt, and sugar. It’s pure MAGIC, trust me.
Skewer (Or Not).
Just a heads up, the aroma is incredible at this juncture. Pack that delectable beef onto soaked skewers! Perfection isn’t required. If that seems too tedious, feel free to skip! You can pan fry or air fry as mentioned below.
Cook Them with Heat.
Broil the skewers for 6 minutes. You’ll achieve a caramelized exterior while keeping them juicy and flavorful. So delicious. (Alternate cooking techniques listed below as well.)
All Done! Enjoy!
Transfer the beef to a rice bowl with a refreshing cucumber shallot salad. I highly suggest finishing with a drizzle of fish sauce and lime juice! Oh wow! Delicious.
Garlic and Black Pepper Beef Skewers
Total Time:
20 minutesYield:
4 servings 1x
Description
These beef skewers are bursting with flavor! Thinly sliced pieces of steak perfectly browned and caramelized for juicy, sweet excellence.
Ingredients
Units
Scale
For the Beef:
For Serving:
Instructions
- Prep (optional): Soak your skewers for at least 15 minutes if they’re wooden.
- Beef: Combine the beef strips with the remaining ingredients. If you have time to marinate longer, do so! A marinating time of 30-45 minutes is delicious! But don’t worry, even 5-10 minutes will work just fine.
- Skewer: Slide the beef onto skewers – just scrunch them on there (watch the video). Set them on a parchment-lined baking sheet. Sprinkle with freshly cracked black pepper.
- Broil: Position an oven rack 4-6 inches from the heating element. Preheat the broiler on high for a few minutes. Broil the beef for 6 minutes – we want that top surface caramelized. (Alternatives for cooking methods detailed below)
- Serve: Let the beef rest for a few moments; brush the golden tops with pan juices, and drizzle with lime juice and fish sauce. A burst of MAGIC. Garnish with cilantro or chili crisp and enjoy with a cucumber salad (recipe in the notes). These are so good you might find yourself eating them straight from the pan.
Notes
Other cooking options, without skewers:
- Air fry at 450 (or a high broil setting) for 5-6 minutes. For best results, preheat the air fryer. Keep the beef in a single layer for even browning, which may take multiple batches depending on your air fryer’s size. I often line the basket with parchment for this method.
- Broil on high on a parchment-lined baking sheet for 6 minutes! Skewers aren’t necessary for this method either.
- Pan sear in a very hot cast iron skillet for just 3-4 minutes, mostly undisturbed, to achieve some lovely golden brown crust. Yum!
If using fresh garlic and ginger: grate 3 large cloves of garlic and a 1-inch piece of ginger.
To whip up a cucumber salad: thinly slice half a cucumber and a shallot, toss them in a small bowl with 1-2 teaspoons of lime juice or vinegar, plus a pinch of salt, pepper, and sugar. Voila! Pure magic.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Vietnamese-Inspired
Keywords: steak skewers, steak skewers, quick dinner recipe, beef recipe, skirt steak recipe
Common Questions Regarding This Recipe
Is using skewers necessary?
Not at all! Simply place the beef on a parchment-lined baking sheet and broil near the oven’s top for 6 minutes.
Can I air fry these?
Absolutely! Place the beef strips in a parchment-lined air fryer set at 450 (or the high broil setting) for 6 minutes. More details are included in the recipe notes.
Can these be cooked on a grill?
Indeed! Grilling these skewers would yield delicious results. Ensure your grill is preheated to high heat for a good sear.
Would other meats, like chicken or pork, work?
I can’t see how these flavors could be wrong – garlic, ginger, soy sauce, and curry powder combined with sugar and salt? It’s always a winning combination. Just remember to aim for caramelization on the meat! Use high heat for whatever protein you select.
What veggies pair well with these?
Rice is our typical side, but my top three vegetable recommendations are: 1) fresh green broccoli (steamed, pan-fried, whatever suits your taste), 2) a store-bought Asian salad mix (which I did for dinner tonight!), or 3) a cucumber and shallot salad detailed in the recipe’s notes.
What sauces complement these skewers?
The combination of fish sauce, lime juice, and pan juices is perfect for me! But if you’d like, they would also pair wonderfully with gochujang sauce or yum yum sauce.
Is it okay to use pre-sliced beef from the store?
I tried it and didn’t find it nearly as satisfying. The store-bought cuts weren’t thin enough for my liking and limited my options – they only had sliced sirloin. For this recipe, I believe it’s beneficial to cut your own strips to ensure they’re thin.
What other cuts of beef could I use instead of skirt steak?
Consider flank steak or flat iron steak as good alternatives. As long as you slice the steak into thin strips as shown, you can make it work.
What do you mean by garlic paste and ginger paste?
These can typically be found in the refrigerated produce section at most grocery stores! Here’s an example of garlic paste and the ginger paste so you know what to look for.
More Absolutely Delicious Skewers
**Grilled Beef Skewers with Garlic and Black Pepper Marinade: A Flavorful Delight**
Grilled beef skewers are a classic choice for outdoor cookouts, family events, or even an uncomplicated dinner on a busy night. When marinated with garlic and black pepper, these skewers transform into an explosion of intense flavors that excite the palate. The blend of savory beef, fragrant garlic, and the spicy punch of black pepper crafts a dish that’s both filling and gratifying. This article will guide you on preparing grilled beef skewers using garlic and black pepper marinade, along with tips for perfect grilling and serving recommendations.
### Why Go for Garlic and Black Pepper?
Garlic and black pepper rank among the most adaptable and commonly utilized components in culinary practices. They elevate the inherent flavors of the beef without overshadowing it. Here’s why they pair so brilliantly:
– **Garlic**: Its strong aroma and slightly sweet taste when cooked lend depth and richness to the marinade. It elevates the savory qualities of the beef and complements the grill’s smoky essence.
– **Black Pepper**: Freshly ground black pepper brings a sharp, fiery kick that contrasts beautifully with the richness of the beef. It also introduces a gentle heat that harmonizes the marinade’s flavors.
Combined, these two ingredients create a marinade that’s uncomplicated yet flavorful, showcasing the quality of the beef.
### Components Needed for the Marinade
To whip up the garlic and black pepper marinade, you’ll need these ingredients:
– **Beef**: Opt for a tender cut such as sirloin, ribeye, or tenderloin. These are perfect for grilling as they cook swiftly and stay juicy.
– **Garlic**: 4-5 cloves, minced or finely chopped.
– **Black Pepper**: 1-2 tablespoons of freshly ground black pepper. Freshly ground packs a stronger flavor than pre-ground varieties.
– **Soy Sauce**: ¼ cup. It adds a salty, umami depth to the marinade.
– **Olive Oil**: 2 tablespoons. This aids in coating the beef and keeps it juicy during grilling.
– **Lemon Juice**: 1 tablespoon. The acidity tenderizes the beef while adding a subtle brightness to the marinade.
– **Honey or Brown Sugar**: 1 tablespoon. This gives a touch of sweetness that balances the soy’s saltiness and enhances the caramelization on the grill.
– **Optional Herbs**: Fresh thyme or rosemary can be included for an added flavor depth.
### Crafting the Marinade
1. **Combine the Marinade**: In a bowl, mix the minced garlic, freshly ground black pepper, soy sauce, olive oil, lemon juice, and honey or brown sugar. Whisk everything together until it’s well combined.
2. **Marinate the Beef**: Cut the beef into cubes about 1 to 1½ inches in size. Place the beef cubes in a resealable plastic bag or shallow dish. Pour the marinade over, ensuring all pieces are nicely coated. Seal the bag or cover the dish, and refrigerate for a minimum of 1 hour. For optimal flavor, marinate for 4 to 6 hours, or even overnight if able.
### Skewering the Beef
Prior to grilling, soak wooden skewers in water for at least 30 minutes to prevent burning on the grill. For metal skewers, no soaking is necessary.
1. **Thread the Beef**: Remove the marinated beef from the refrigerator and thread the cubes onto the skewers, spacing them a little to allow for even cooking.
2. **Optional Veggies**: You may alternate the beef with bell peppers, red onions, cherry tomatoes, or mushrooms for added flavor and texture.
### Grilling the Beef Skewers
Grilling beef skewers is swift and straightforward, but adhering to a few essential steps will ensure the meat is perfectly cooked.
1. **Preheat the Grill**: Heat your grill to medium-high (around 400°F to 450°F). The grill should be hot enough to sear the beef and create a beautiful char without overcooking it.
2. **Oil the Grates**: Lightly brush the grill grates with oil to prevent the beef from sticking. You can achieve this by soaking a paper towel in oil and using tongs to wipe the grates.
3. **Grill the Skewers**: Lay the beef skewers on the grill and cook for 3-4 minutes per side, flipping occasionally to ensure even cooking. For medium-rare beef, aim for an internal temperature of 130°F to 135°F. If you prefer your beef more done, leave it on a bit longer,