Asian Steak And Shishito Skewers

INGREDIENTS

1/4 cup soy sauce

1/4 cup canola oil

1/4 cup honey

6 cloves garlic, grated

1 tablespoon grated ginger

1 tablespoon sesame oil

Kosher salt and black pepper, to taste

1 pound flank steak, cut into chunks

16 shishito peppers, cut in half if necessary

1 small red onion, cut into chunks

Sesame seeds, to serve

Green onions, sliced, to serve

INSTRUCTIONS

Combine the soy sauce, canola oil, honey, garlic, ginger, and sesame oil in a large bowl. Season generously with salt and pepper and whisk to combine. Add the flank steak and toss to coat. Cover and refrigerate for at least 3 hours and no more than 8 hours.

Preheat grill to medium-high heat. Clean and oil the grilling grates.

Thread the beef, shishito peppers, and red onion chunks onto metal skewers, alternating as you go to fill the skewers from top to bottom. (See note.) Season with additional salt and pepper.

Grill the skewers until the steak is seared on all sides and center of beef reaches desired doneness, about 3-4 minutes per side for medium-rare. Remove from grill and let rest for 5 minutes.

Sprinkle with sesame seeds and green onions. Serve warm.