Ingredients:

  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 2 tablespoons (30ml) vegetable oil (e.g., canola, sunflower)
  • 2 tablespoons (30ml) rice vinegar (or apple cider vinegar as a substitute)
  • 2 tablespoons (30g) brown sugar, packed
  • 2 cloves garlic, minced (approx. 1 teaspoon)
  • 1 tablespoon (15g) fresh ginger, grated
  • 1 teaspoon sesame oil
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/4 teaspoon black pepper, freshly ground
  • 1.5 lbs (680g) skirt steak, trimmed and cut against the grain into 1-inch thick strips, roughly 3-4 inches long
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch wedges
  • Optional Garnish: Chopped fresh cilantro, sesame seeds, lime wedges

Instructions:

  1. In a large bowl (or ziplock bag), whisk together all marinade ingredients until well combined.
  2. Add the skirt steak strips to the marinade, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
  3. While the steak is marinating, prepare the vegetables. If using wooden skewers, soak them in water. Thread the steak strips and vegetables onto the skewers, alternating between meat and veggies.
  4. Preheat grill to medium-high heat (around 375-450°F or 190-230°C). Clean and oil the grill grates.
  5. Place the skewers on the preheated grill. Cook for 4-6 minutes per side, or until the steak is cooked to your desired level of doneness. For medium-rare (130-135°F or 54-57°C), cook to an internal temperature of 130°F and let rest before serving. Watch carefully to prevent burning.
  6. Remove the skewers from the grill and let them rest for 5 minutes before serving. Garnish with chopped cilantro and sesame seeds, and serve with lime wedges.