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Matcha Steak Kyoto Kabobs
A little matcha goes a long way to bring earthy flavor to your steak kabobs. Serve these over rice or keep it light with a salad or grilled veggies.
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Ingredients
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1.5 pounds sirloin steak, cut into 1-inch cubes
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12 green onions, each cut into 8 1 to 2-inch pieces
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12 wooden skewers, soaked for at least 20 minutes in water
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flaky sea salt and matcha powder, for sprinkling
Marinade
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1.5 tsp. matcha powder
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1 tbsp. toasted sesame oil
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2 tsp. freshly grated ginger
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2 cloves minced garlic
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6 tbsp. soy sauce/tamari
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0.25 cup seasoned rice wine vinegar
1 Food Prep
Mix your marinade ingredients together until well blended.
Add your steak cubes and marinade to a resealable plastic bag and toss to coat. Let it marinate for at least 2 hours, up to overnight. The longer it marinates, the more pronounced the matcha flavor will be.
Also, if you’re using bamboo skewers, you’ll want to soak them in warm water for at least 1 hour beforehand.
When you’re ready to grill, remove your steak from the marinade and thread it onto skewers — use about 4 pieces of steak per skewer, alternating with 2 pieces of green onion threaded between each piece of steak.
Bamboo skewers are inexpensive and readily available. But because they’re made of thin pieces of bamboo, they’re flammable and can catch fire during grilling. To prevent this, soak your skewers in warm water for at least 1 hour prior to assembling your kabobs. When using skewers with wooden handles, it’s advisable to hang the wooden handles over the edge of the grill or make a heat barrier with a doubled piece of aluminum foil.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your kabobs on the grate directly over the coals and cook them for about 7–8 minutes total, flipping them halfway through. Cook them for slightly longer if you want the meat more well done. The USDA recommends cooking steak until it reaches an internal temperature of 145°F on a digital meat thermometer.
- Remove your kabobs from the grill and sprinkle with sea salt and a little more matcha powder, if desired. Serve hot and enjoy!
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
** Cooking times are approximate and based on a 1” steak, including sear time.
For safe meat preparation, reference the USDA website.
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