Japanese Style Rib-Eye Skewers Recipe
Alright, here we are with my latest favourite thing to eat – Japanese inspired skewers! I don’t know if it was the marinade, the beef, or the meat-on-a-stick factor, but these were a big hit. We had a little pork vs. beef skewer showdown and although both varieties were tasty, we agreed that beef was the winner. (If you’re looking for a great pork skewer recipe, check out this one.)
While you’re grilling, be sure to throw on a few whole green onions. These are more than just a colourful garnish – grilling really transforms the flavour into something magical. Sometimes it’s the little details…
Now, you probably don’t need quite so many sides, but we tend to go overboard on the veggies – spicy basil eggplant, stir fried gai lan and an awesome cucumber salad with pickled ginger! I really love pickled ginger and the acidity and freshness of this cucumber dish is a great complement to the skewers. If you’re a ginger fan, definitely try it out. Here’s Tim with the details…
When I first started cooking, I remember hearing that you could find out all you need to know about a chef’s skills from his Caesar salad. That may or may not be true, but I rarely wanted to eat a Caesar salad to find out. Today I judge a restaurant by the type of steak on the menu. If I see a strip loin on the menu, I feel like the chef is telling me – I don’t care if your steak is tough and lacks flavour, I have your $20, hopefully you enjoyed the over-priced wine. Nothing about this cut of meat makes sense to me. The big layer of fat on the outside of the steak will never melt (and flavour the steak) by the time you cook it to medium-rare or even medium. So, essentially you are paying for the poundage without the benefit!
Now I’m not one of those people who demands that steak should be cooked to a certain temperature. People like what they like – who am I to say they are wrong (secretly I think they are insane to eat a well-done steak). Where people go wrong is failing to make their steak cut selection based on temperature. If you like your steaks more on the well-done side, do yourself a favour and buy a rib-eye. Actually, everyone should just be buying rib-eyes – but especially people who like over-done steaks (sorry, I said I wasn’t going to judge). The reason you want to go with a rib-eye is that nice vein of fat running right down the centre of the cut. The more you cook it, the more that fat melts right into the meat – giving it so much flavour and maintaining the tenderness.
I have much more to say about steaks but it’ll have to wait for a future post, so I will leave you with this…Why would you trust someone from Montreal to season your steak? Just don’t!
Japanese Style Rib-Eye Skewers
1 thumb-sized piece of ginger, grated
1 clove of garlic, grated
1/4 cup of tamari or dark soy sauce
1 tablespoon of toasted sesame oil
1 tablespoon of vegetable oil
juice of 1/2 a lime
1 thick-cut rib-eye steak, cut into strips
6 green onions, ends chopped off
Add the ginger, garlic, soy sauce, oils and lime juice to a large resealable bag. Give it a shake to combine. Place the steak in the bag and let rest for 30-45 minutes.
Heat your BBQ or grill pan to medium-high. Skewer your steak. Cook each side (there are 4 sides) for 1.5 minutes each. This should give you a medium-rare…but remember that cooking times for steak are very dependent on starting steak temperature (should be at room temperature), fat content, and grill temperature, so some judgement is necessary. Once your skewers are cooked and resting, throw your green onions on the grill. You are trying to pick up some of that leftover fat and deliciousness. Cook them for about 1-2 minutes. Enjoy!