Teriyaki beef flank skewers

Preparation :1h30 min Cooking :8 min
Difficulty :easy
Servings :4

If you love the sweet and salty mix, you will die for these teriyaki beef flank skewers. A tasty recipe that will make your legs wanna dance!


  • 1/2 cup maple syrup
  • 3 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons fresh ginger, grated
  • 1 tablespoon sesame seeds + a bit for service
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon Sriracha (or more to taste)
  • 2 garlic cloves, finely chopped
  • 1 scallion, finely sliced
  • Juice from 1/2 lime
  • 800g beef flank, cut in 2cm strips against the grain
  • Salt and ground pepper


  • In a bowl, pour all the ingredients (except for the beef flank) and only 3/4 of the scallions. Season with salt and pepper then stir well.
  • Place the beef strips in a big airtight container then pour 3/4 of the marinade on it. Close lid and shake like a Greek god. Reserve in the fridge for 1 hour (with the rest of the marinade).
  • Preheat the barbecue at maximum intensity then reduce at medium intensity. Oil the grills and place the skewers on the fire. Cook for about 3-4 minutes on each sides for medium-rare doneness, which is the BEST for beef flank in my opinion. Baste with the remaining marinade of course! Serve in plates and garnish with sesame seeds and the scallions.
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Our wine stewards suggest

+- 15$ Borsao Crianza

The Borsao house produces excellent wines at interesting price. Its grenache, tempranillo and cabernet sauvignon blend will bring out notes of ripe berries and vanilla. Serve lightly chilled!

+- 30$ Carpineto Farnito Camponibbio 2009

A solid and deep red wine that will offer hints of cassis, licorice, charred wood, vanilla and dark chocolate. Perfect to go along with these legendary grilled skewers!

La Session IPA de Lesseps, Pit Caribou

With a low alcohol content, this New-England IPA presents a great amount of exotic and citrus fruits that will emphasize the ginger flavor of the marinade. Its low bitterness and the absence of residual sugar will allow the tenderness of the meat to express itself.

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