Asian BBQ Beef Skewers

Serves about 15

INGREDIENTS

1⁄3 cup olive oil

1⁄3 cup soy sauce

¼ cup honey

2cloves garlic, minced

1 tablespoon rice vinegar

1-inch piece fresh ginger, sliced ½ teaspoon red pepper flakes ½ teaspoon freshly ground black pepper

1½ to 2pounds skirt steak, silver skin removed, cut into 6- by 1½-inch pieces

Asian BBQ Sauce, warmed for brushing (see below)

Sesame seeds

Wooden skewers

DIRECTIONS

Place the wooden skewers in a shallow dish and cover them with water to soak for 1 hour prior to cooking.

In a medium-sized bowl, stir together the olive oil, soy sauce, honey, garlic, vinegar, ginger, red pepper flakes and black pepper to form a marinade.

Place the steak strips in a large zip-top bag and cover them with the marinade. Seal the bag and refrigerate it for 1½ to 2 hours.

Set up a charcoal grill for two-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto one side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool zone (indirect cooking).

Remove the meat from the marinade and discard the marinade; thread the steak strips onto the skewers. Working in batches, if necessary, place the skewers on the direct heat side of the grill and cook for about 3 minutes per side. Move the skewers to the indirect heat side of the grill and brush them with the warm BBQ sauce. Close the lid on the grill and continue to cook for 1to 2minutes. Remove the skewers from the grill and arrange them on a platter to serve. Garnish with sesame seeds.