par Chef Eric Gephart

Asian BBQ Skewers

Portions: 4 people
Temps de cuisson: 30 - 60 min


  • Main

smoked by Chef Eric


  1. 01

    Stabilize your grill at 600°F and set a grill grate at the lowest position of the Divide and Conquer system. While the grill is coming to temperature, make the marinade.

  2. 02

    Combine the following ingredients to make the marinade:



    • 3/4 cup Sweet Chili Sauce
    • 1/2 cup Soy Sauce (or Gluten-free Tamari)
    • 2 tablespoons Rice Vinegar
    • 1/4 bunch Scallion
    • 2 teaspoons Toasted Sesame Seeds (optional)
    • 1 tablespoon Ginger (chopped, fresh)
    • 1 tablespoon Garlic (chopped, fresh)
  4. 03

    Trim the ribeye of the fatty tail piece (save this to oil your grill grate). Cut the steak into ¼ inch thick ribbons. Place the steak in the marinade for 30 minutes (no longer than 2 hours or it will cure).

  5. 04

    While the steak marinades for at least 30 minutes, make the Asian BBQ sauce.



    • 1/2 cup BBQ Sauce
    • 2 tablespoons Coffee (strong)
    • 1/4 cup Hoisin Sauce
  7. 05

    After the ribeye has marinated for at least 30 minutes, oil the grill grate with the reserved ribeye fat and blister sear the marinated steak. Do not cook the steak, just get a bold sear on the outside and caramelize the marinade while keeping the steak rare.

  8. 06

    Place the rare and charred pieces between plastic wrap or in a Ziploc bag and pound the meat to both tenderize it and make it much thinner.

  9. 07

    Trim the pounded steak into bite size pieces and run a skewer through them with the grain running east to west. At this point, you can reserve for later use or fire the skewers off for immediate use.

  10. 08

    When you are ready to eat, top each skewered piece of beef with a dollop of the Asian BBQ Sauce and place back on the 600°F grill grate or cast-iron griddle for 1 minute, just enough to warm.

  11. 09

    Transfer to a presentation plate and garnish with a touch more of the Asian BBQ sauce, thin sliced scallion, and toasted sesame seeds. Enjoy!