Perfect for your next dinner party, these Tariyaki skewers won't last long once they've been served.
4 bottom sirloin “tri-tip” steaks
1/2 cup teriyaki sauce, plus more for brushing
5 centimeter piece fresh ginger, minced
2 cloves garlic, minced
2 bunches green onion, white and light green parts only
227 grams cremini or button mushrooms, halved
2 tablespoons grapeseed or canola oil
Small skewers, or long toothpicks (rounded rather than flat variety)
Trim steaks and cut into two centimeter cubes and transfer to a bowl with the teriyaki sauce, ginger, and garlic to marinate for two hours, refrigerated.
Place toothpicks into a small bowl with water (just to prevent any burning later).
To assemble the bites: slice white and light green parts of green onions into five centimeter lengths. Save the dark green ends in the fridge for something yummy (like a black forest ham omelette) in the morning. Thread soaked toothpicks through one cube of marinated beef, then a piece of green onion, and finally a mushroom half.
Preheat a grill pan over medium-high heat. Drizzle the skewers with a bit of the oil and place on the preheated pan. Cook, turning occasionally, for about five to seven minutes total. Steak pieces should be tender and mushrooms and green onions softened and lightly caramelized. Occasionally brush the skewers with additional sauce (fresh, not from the marinade dish). Note: teriyaki sauce does contain sugar so be careful that it doesn’t get overly charred during cooking; lower the temperature to medium if needed.
Serve hot on a platter, drizzled with extra teriyaki if desired.