Teriyaki Grilled Steak Skewers With Chile Herb Dipping Sauce Recipes

TERIYAKI STEAK SKEWERS

Steps:

• Mix first 5 ingredients. Place meat in glass bowl. Add 1/4 cup steak sauce mixture; stir to evenly coat meat. Refrigerate 1 hour to marinate, stirring occasionally. Refrigerate remaining steak sauce mixture.
• Heat grill to medium-high heat. Drain meat; discard marinade. Alternately thread meat, pineapple and peppers on 8 skewers.
• Grill 4 to 6 min. or until meat is done, turning and brushing occasionally with remaining steak sauce mixture.

SWEET TERIYAKI BEEF SKEWERS

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

CRISPY ZUCCHINI FRIES WITH BUTTERMILK RANCH DIPPING SAUCE

Steps:

• For the buttermilk ranch dipping sauce: In a bowl, combine the buttermilk, mayonnaise, chives, dill, celery salt, garlic powder and onion powder. Mix well. Cover and chill for 1 hour.
• For the zucchini fries: Add the flour to a shallow baking dish. In a second baking dish, lightly beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a third baking dish, combine the panko, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper; gently crush all the ingredients together with your hands--this will ensure an even coating on the zucchini.
• Lightly coat the zucchini sticks in the flour and then dip into egg mixture, coating evenly. Gently shake to remove excess egg and then generously coat the zucchini in the panko mixture. Transfer the breaded zucchini to a baking sheet.
• Fill a high-sided skillet with about 1 inch of oil--make sure the oil does not rise more than halfway up the side of the skillet. Heat over medium-high heat. Working in batches to avoid overcrowding, add the zucchini sticks to the pan. Cook until light golden brown, turning once, 2 to 3 minutes. Immediately remove the zucchini to a cooling rack set over a baking sheet. Keep warm in a 175-degree oven until ready to serve.
• Serve the zucchini fries with the dipping sauce on side.

WOOD-FIRED SOCCA WITH GARDEN HERB DIPPING SAUCE

Steps:

• Preheat a wood oven to 500 degrees F. (See Cook's Note.)
• Whisk the flour, oil, salt, cumin, paprika (if using) and 1 cup water in a medium mixing bowl until smooth. Set aside to rest for 30 minutes.
• For the herb dip: In a food processor, combine the basil, parsley, mint, oil, lemon juice and 1/2 tablespoon salt and blend until smooth. Adjust the thickness with additional oil and adjust seasoning with the remaining salt. Put in a small bowl for dipping.
• Five minutes before the batter is finished resting, put a 10-inch cast-iron pan in the oven to preheat.
• Remove the preheated cast-iron pan from the oven, then coat with a teaspoon oil and pour in the socca batter. Place back in the oven and cook until blistering and brown, with crispy edges and flexible but cooked through in the center, 5 to 7 minutes.
• Remove from the pan with a spatula to a cutting board. Sprinkle with black pepper and sea salt flakes. Rough cut into pieces and serve warm with the herb sauce and cold rose wine!

STEAK SKEWER

Steps:

• Preheat grill over medium-high heat.
• Grill steaks to your desired doneness. Cut steak into 4 pieces after grilling. Season each with 1 teaspoon seasoned salt and pepper and skewer. Cut onion into chunks and place 2 chunks per skewer. Cut potato into chunks and place 2 chunks per skewer and add the grilled shrimp, 4 per skewer.

GRILLED CHICKEN TERIYAKI SKEWERS WITH MISO RANCH

Steps:

• Soak bamboo skewers in water.
• Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, ginger, green onions, brown sugar, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
• Combine mayonnaise, sour cream, buttermilk, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
• Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
• Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
• Serve skewers next to the miso ranch dressing and brush with reserved glaze.

TERIYAKI PRAWN SKEWERS

Steps:

• Whisk marinade ingredients together in a bowl. Place shrimp in a plastic bag with marinade for 1 to 2 hours and refrigerator. Soak bamboo skewers in water for the same amount of time to prevent burning. Using 2 bamboo skewers skewer the prawns alternating with a scallion pieces and pepper pieces so the brochettes will lay flat and be easy to flip over. Grill on each side for 2 to 3 minutes. Serve.;

TERIYAKI GRILLED STEAK SKEWERS WITH CHILE-HERB DIPPING SAUCE

Steps:

• For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.
• Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.
• For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.
• For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.