Chris Lilly's Flank Steak and Shiitake Yakitori

Name: Chris Lilly's Flank Steak and Shiitake Yakitori
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Japanese, Asian
Ingredients: 1 teaspoon freshly ground black pepper; 680 grams flank steak; 1 Tbsp chopped fresh cilantro; 1 teaspoons peeled, grated fresh ginger; 1 clove garlic, minced; 1 Juice lime; 177 milliliters mirin (rice wine); 0 teaspoons hot red pepper flakes; 1 teaspoon salt; 1 bunch scallion tops; 28 shiitake mushroom caps; 177 milliliters soy sauce; 118 milliliters sugar; 59 milliliters water

You can never have too many main course recipes, so give Chris Lilly's Flank Steak and Shiitake Yakitori a try. One serving contains 153 calories, 14g of protein, and 3g of fat. This gluten free and dairy free recipe serves 12. If you have salt, sugar, mirin, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for valentin day. This recipe is typical of Japanese cuisine.

Instructions

Place 12 to 14 (4-inch) skewers in water to soak.

Ingredients you will need

Water

Equipment you will use

Skewers

Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes.

Ingredients you will need

Shiitake Mushrooms

Marinade

Equipment you will use

Mixing Bowl

Sauce Pan

Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.

Ingredients you will need

Mushrooms

Cut the flank steak across the grain into 1/4-inch strips.

Ingredients you will need

Flank Steak

Grains

Cut the scallion tops into 1-inch pieces.

Ingredients you will need

Green Onions

Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a scallion top. Weave the flank steak strip around the mushroom and scallion and continue skewering mushroom, scallion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.

Ingredients you will need

Salt And Pepper

Flank Steak

Mushrooms

Marinade

Green Onions

Steak

Equipment you will use

Skewers

Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns.

Ingredients you will need

Marinade

Steak

Dip

Equipment you will use

Skewers

Grill

Remove the skewers from the grill and serve.

Equipment you will use

Skewers

Grill

Equipment

Ingredients

Servings:

1teaspoon

freshly ground black pepper 680grams

flank steak 1Tbsp

chopped fresh cilantro 1teaspoons

peeled, grated fresh ginger 1clove

garlic, minced 1

Juice lime 177milliliters

mirin (rice wine)0teaspoons

hot red pepper flakes 1teaspoon

salt 1bunch

scallion tops 28

shiitake mushroom caps 177milliliters

soy sauce 118milliliters

sugar 59milliliters

water

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Nickel & Nickel Harris Vineyard Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.