TERIYAKI STEAK STICKSTrader Vic's Restaurant Recipe
2 New York steaks, 2 inches thick (about 1 1/2 pounds)
kosher salt and freshly ground black pepper
1 cup soy sauce
2/3 cup simple syrup
1/4 cup sake
2 cloves garlic, smashed
3 large slices fresh ginger, smashed
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
Soak 16 (8 inch) bamboo skewers in warm water for 20 minutes.
To make the sauce, in a saucepan, bring the soy sauce, syrup, sake, garlic and ginger to a boil over medium high heat. Lower the heat and simmer gently until the sauce is reduced by half and simmer gently until the sauce is reduced by half and the flavors have melded, about 20 minutes. Drizzle in the cornstarch mixture, whisking constanly until the sauce is smooth and thickly coats the back of a spoon. Strain through a fine mesh sieve and set aside.
Trim any fat from the steaks and cut into 1/4 inch slices across the grain to make 16 thin slices, measuring about 2 by 5 inches each. Lay the steak strips on a work surface and thread each onto a bamboo skewer, weaving the skewer in and out to hold the steak in place.
Preheat the charcoal or4 gas grill to medium hot. Season the skewers with salt and pepper and light brush with the sauce. Grill, turning once, until just cooked through, about 5 minutes total. Brush with more sauce and serve immediately. Makes 16 skewers.
Putting the steaks in the freezer for about 20 minutes will make it easier to slice. Hold the knife at a slight angle and cut across the grain to make wide thin slices.