Chris Lilly's Flank Steak and Shiitake Yakitori
When Chris Lilly is at the grill and says to you, "Come on back and have a bite when this is ready," he's not making polite idle talk. Take him seriously. Ask him when it will be ready and make a point of being there. Chris, with father-in-law Don McLemore and the Big Bob Gibson competition barbeque team, has brought home so many contest cooking and sauce awards to his hometown of Decatur, Alabama, that we've lost count. Chris has honed his culinary skills to reach far beyond the basic superb down-home flavors of Alabama barbequed pork and chicken. This grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. If you've ever enjoyed grilled meat skewers at an Asian farmers' market—Guangzhou, for example—this dish will put some good memories and wow in your mouth. Chris's version is second to none!
When Chris Lilly is at the grill and says to you, "Come on back and have a bite when this is ready," he's not making polite idle talk. Take him seriously. Ask him when it will be ready and make a point of being there. Chris, with father-in-law Don McLemore and the Big Bob Gibson competition barbeque team, has brought home so many contest cooking and sauce awards to his hometown of Decatur, Alabama, that we've lost count. Chris has honed his culinary skills to reach far beyond the basic superb down-home flavors of Alabama barbequed pork and chicken. This grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. If you've ever enjoyed grilled meat skewers at an Asian farmers' market—Guangzhou, for example—this dish will put some good memories and wow in your mouth. Chris's version is second to none!
- 1 teaspoon salt
- 1/4 cup water
- 1/2 cup sugar
- 1 tablespoon chopped fresh cilantro
- 3/4 cup soy sauce
- 1 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- juice of 1/2 lime
- 1/8 teaspoon hot red pepper flakes
- 28 shiitake mushroom caps
- 3/4 cup mirin (rice wine)
- 3/4 teaspoon peeled, grated fresh ginger
- 1 (1 1/2-to 2-pound) flank steak
- 1 bunch scallion tops
- Carbohydrate 14 g(5%)
- Cholesterol 11 mg(4%)
- Fat 2 g(3%)
- Fiber 2 g(8%)
- Protein 6 g(12%)
- Saturated Fat 1 g(3%)
- Sodium 824 mg(34%)
- Calories 106
Step-by-step
- Place 12 to 14 (4-inch) skewers in water to soak.
- Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes. Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.
- Cut the flank steak across the grain into 1/4-inch strips. Cut the scallion tops into 1-inch pieces.
- Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a scallion top. Weave the flank steak strip around the mushroom and scallion and continue skewering mushroom, scallion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.
- Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns. Remove the skewers from the grill and serve.
A Culinary Adventure: Chris Lilly's Flank Steak Yakitori
The aroma of grilling meat is a universal language, instantly transporting us to summer evenings, backyard barbecues, and carefree moments with loved ones. But what happens when that familiar scent is infused with the vibrant, exotic flavors of Asia? That's precisely the magic Chris Lilly conjures with his Flank Steak and Shiitake Yakitori. This recipe isn't just a dish; it's a culinary journey, a testament to the power of blending seemingly disparate culinary traditions.
I first encountered this recipe during a trip to Alabama, a state I hadn't initially associated with Asian-inspired cuisine. Yet, there it was, a masterpiece born from a happy collision of Southern hospitality and Asian culinary artistry. The experience was more than just a meal; it was a revelation. The tender, flavorful flank steak, perfectly marinated and grilled, was a symphony of tastes. Each bite was a burst of smoky sweetness, earthy mushroom notes, and a subtle hint of spice. The shiitake mushrooms, imbued with the rich marinade, provided a textural contrast, adding an element of chewy delight to every mouthful.
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the preparation is straightforward, making it accessible even to novice cooks. This recipe isn't just for seasoned grill masters; it's a recipe that embraces everyone. It’s perfect for a weeknight dinner, a casual get-together, or even an impressive dinner party. The vibrant colors and mouthwatering aromas alone are enough to create an unforgettable culinary experience.
What truly elevates this dish beyond the ordinary is the attention to detail. From the careful selection of ingredients to the precise grilling technique, every step reflects a deep respect for the craft. This isn't just about throwing some meat on the grill; it's about creating a harmonious blend of flavors and textures that tantalize the senses. It's a dish that tells a story – a story of culinary innovation and cultural fusion.
I’ve made this recipe countless times since my initial encounter, and it never fails to impress. It's become a staple in my own culinary repertoire, a recipe I eagerly share with friends and family. Every time I make it, I'm transported back to that Alabama evening, reminded of the unexpected delights that await us when we embrace culinary exploration.
Whether you're a seasoned chef or a kitchen novice, I wholeheartedly encourage you to try this recipe. It's a culinary adventure waiting to happen, a dish that's both satisfying and rewarding. The blend of sweet, savory, and smoky flavors creates an unforgettable gustatory experience. It's more than just a meal; it's a testament to the power of creativity and the joy of sharing delicious food with those you love.
So, gather your ingredients, preheat your grill, and prepare to embark on a culinary journey that will tantalize your taste buds and leave you wanting more. This isn't just a recipe; it's an experience. Embrace the adventure, and enjoy the exquisite flavors of Chris Lilly's Flank Steak and Shiitake Yakitori.
