• SE Market Foodie

Beef Skewers and Grilled Salmon

The boyfriend and I are finally settled back from a week long trip from Austin for his sister’s wedding.  And wow, it was an eating marathon.  Texas is a big state as is its portion sizes.  We ate NON STOP.  I was starting to get meat migraines from eating too much B.B.Q.  We even had B.B.Q for breakfast….TWICE.  By the last day of the trip, I woke up and my very first thought was “I cannot eat anymore.”  WTHuh?  Did I just think that?  Anyone that knows me knows how much I love to eat.  And that thought alone was blasphemy.  So I manned up and we had more BBQ for breakfast.  And for lunch.  (Don’t worry my cholesterol level is above average.  Shocking, I know).  But if you ever go to Austin, you must try FRANKLIN’S.  

We went on recommendations from the locals.  Hands down best B.B.Q.

My first day back and 10 lbs later, I texted my friend.  ME:  “I’m never eating meat again.”  HIM:  “That’ll last a day.”  Boy was he wrong.  I lasted two whole days.  I went to my sister’s for a B.B.Q. and got my taste for meat back.  So tonight, we be grillin’!

On the menu will be Beef Tenderloin & Shiitake Skewers and Grilled Salmon.

Beef Tenderloin & Shiitake Skewers- Serving Size:  20-25 Skewers

  • 2 1/2 lbs beef tenderloin cut into 1 1/2″ cubes

  • 1 1/2 cup JES brand Korean B.B.Q. marinade

  • 1/4 cup rose cooking wine (or rice wine)

  • 1/2 cup oyster sauce

  • 1/4 cup Golden Mountain seasoning sauce (similar to soy sauce but more mild)

  • 2 tablespoon rice vinegar

  • 2 teaspoon sugar

  • 2 tablespoon toasted sesame seeds

  • 5 minced garlic cloves

  • 1 lb shiitake mushrooms, stems removed

  • 20-25 10″ or 12″ bamboo skewers

  • Vegetarians:  Replace beef with firm tofu and use vegetarian oyster sauce.

Grilled Salmon – Serving Size:  6 salmon steaks

  • 2 lbs fresh salmon

  • 1 cup JES brand garlic teriyaki sauce

  • 1/4 cup sake (or rice wine)

  • 1/4 cup mirin

  • 1/4 cup Japanese soy sauce

  • 2 tablespoon grated ginger

  • Optional:  togarashi (Japanese 7 spice chili powder) for a little heat

*Sake is a Japanese alcohol.  This will require a trip to the liquor store.  Substitute with rice wine if it is unavailable.

**Sesame Oil is pictured but was not used in recipe.

Start by soaking the skewers in water for one hour or longer to prevent them from catching on fire on the grill.

For the beef skewers, cut the tenderloin into 1 1/2″ cubes.  Remove the stems from the shiitake and cut in half.  Combine beef and shiitake with all the ingredients.  Refrigerate and let it marinate for 1 hour.  The longer your marinate, the more intense the flavors.

Next start on the salmon.  Cut the salmon into steaks.  In a separate bowl, combine the remaining ingredients and mix well.  Pour over salmon.  Sprinkle with togarashi.  Refrigerate and marinate for 30 mins.  Flip the salmon steaks over, sprinkle with togarashi, and marinate for another 30 mins.

Now you have to get your hands dirty.  Skewer the beef and shiitake.  Leave some room between pieces on the skewer to help the pieces cook evenly.   For a 10″ skewer, I usually have 5-6 pieces.

Preheat your grill to high.  For the skewers, grill for about 4-5 mins on each side for medium rare.  Or you can check by using chopsticks or tongs to touch the meat.  It should be springy for medium rare.

Your grill might have lower heat or higher heat.  Cook it as long as you prefer.

And here they are!  Served with a salad of spring greens, pistachio, fennel, grapefruit, and a blush wine vinaigrette.

For the salmon steaks, cook for approx. 3-4 mins on each side.  The salmon should flake when you take a fork to it.  The center should be slightly pink.

B.B.Q.  Love. It.

22 views0 comments

Recent Posts

See All