Categories: Grilling
Ingredients
- 14 ounces boneless beef or bison rib-eye steak, 1 inch thick
- 3/4 cup medium-thick asparagus, ends trimmed, cut into 1 1/2-inch pieces
- 1/4 cup green onions, trimmed, cut into 1 1/2-inch pieces
- 1 tablespoon plus 2 teaspoons teriyaki sauce
- 1 teaspoon sesame seeds
Directions
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Prepare a charcoal grill, and let coals burn until they are covered with gray ash. Or, preheat a gas grill until hot. Meanwhile, soak 4 bamboo skewers in water to cover at least 20 minutes. Drain.
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. Use a very sharp knife to slice the steak across the grain into ΒΌ-inch wide slices. Thread, alternating, the beef slices, asparagus and green onions on the skewers.
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. Place the skewers directly over the hot coals. Brush with some of the teriyaki sauce. Grill until lightly charred, about 2 minutes. Gently flip the skewers and baste the other side with the sauce.
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. Cook until steak is medium-rare, about 1 minute more. Remove from the grill, and drizzle with the remaining teriyaki sauce. Serve.