Mini flank steak skewers with Asian grapefruit sauce

  • Preparation 30 min
  • Refrigeration 1 h
  • Cooking 10 min
  • Servings 6 to 8
  • Freezing Absolutely



  • 1 kg plain flank steak, cut into short strips against the grain
  • The juice of 2 fresh grapefruits
  • 3 large garlic cloves, finely chopped
  • 1 green onion, thinly sliced ​​+ a little for serving
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons olive oil
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame seeds
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • Salt and pepper from the mill



  • In a large airtight dish, put the flank steak and set aside.
  • In a large bowl, put the rest of the ingredients, season with salt and pepper and mix.
  • Pour half the marinade over the meat and mix well. Close the dish and set aside in the fridge for 1 hour. Mix from time to time. Reserve the rest of the marinade in the fridge.
  • Zigzag the meat on short skewers and set aside. Preheat the BBQ to maximum power and reduce to medium power. Oil the grates.
  • Place the skewers on the heat and cook, 3 to 4 minutes per side or until desired doneness. Brush generously with the fresh marinade. You can also cook the skewers on a large cast-iron skillet. Garnish with green onions before eating.