Skirrrt Steak Kabobs with Japanese Chimi & Lettuce Wraps
Extra juicy. Extra tender. Extra everything you absolutely want. Marrying flavourful Ontario flank steak with Japanese Chimi inside a refreshing lettuce wrap, this kabob takes big taste and decides to dial it up even further.
Skirrrt Steak Skewers
- 1lbs of local Ontario Beef flank steak
- 1 T ginger, minced
- ¾ baking soda (to tenderize!)
- 1–2 cloves garlic, minced
- ¼ c soy sauce, light
- 2T chicken bouillon
- a generous season with salt
- 3T Mirin
- Wood skewers, soaked
- 2 springs of green onions
- 1T ginger, minced
- 5 cloves garlic
- 2T Rice vinegar
- 1T Mirin
- 1oz red onion
- ¼ C chug of oil
- 1T lemon juice (to adjust, optional)
Lettuce Wraps (makes 3 pieces)
- 1 head, Boston lettuce
- 6oz fine rice noodles, I used the banh hoi style in this recipe
- 2T sliced green onion
- 9 slices of cucumbers
- sweet chili sauce or your favourite dip!
- cilantro (optional)
Preparing the Skirrt Steak Skewers
- Soak wood skewers in Remove “silverskin” or excess fat and muscles. Cut into 1.5- 2 inch cubes
- Mix all the flank ingredients together. Marinade all the flank ingredients together, and set them aside.
- Tightly skewer the beef on the stick.
- Blend all Japanese Chimi ingredients into a blender, on mid-high, till smooth. Set-asides.
- When you’re ready, preheat the grill to 400F. Grill and rotate every 2-3 minutes to get a char. Beef cooks fast so depending on your comfort level, you can cook it to your preferred doneness. I like mine blue to rare, extra tender, and juicy this way!
Preparing the Lettuce Wraps
- For the lettuce wraps, wash and dry all vegetable ingredients. Cut veggies into slices or julienne topping sizes.
- Soak banh hoi rice noodles in hot water for 1 minute. Drain and brush a little bit of oil to prevent it from drying or sticking.
- To assemble lettuce wraps, place lettuce on the bottom, evenly divide rice noodles as a base, veggies in no particular order, and garnish with green onions or cilantro. Drizzle with your sweet chili sauce.
Drizzle some of the japanese chimi on your steak skewers and wrap it with your lettuce wraps. Enjoy in two bites!
Bonus: If you like hot sauce, add a little sriracha for a tangy garlic kick.