Teriyaki Steak Skewers with Saffron Rice

Most recipes call for a flank steak, however…I am surrounded by Carnicerias (Mexican Meat Markets), so it’s most often skirt steak here.

I cut it in strips and put in teriyaki marinade for at least an hour; I usually do it in the morning. Homemade teriyaki sauce is MUCH better than store bought. Below is approximately what I use, I adjust everything to my family’s preferences. Save remainder of marinade to brush on skewers when done. ALSO, I must add that I made these under broiler in Ninja Air Fryer Oven.. I stole this from stolen recipes 😜 ⤵️

https://stolenrecipes.net/2019/09/22/beef-teriyaki-skewers/

Recipe –

Ingredients

1 ½ lb flank steak
½ tsp salt
½ tsp pepper
12 wooden skewers 16 inch

Teriyaki Sauce

¼ cup soy sauce
¼ cup water
2 tbsp rice vinegar
2 tsp brown sugar
3 cloves garlic minced
2 tsp ginger minced
2 tsp cornstarch

Instructions

Cut flank steak across the grain into ¼ inch thick slices. Season with salt and pepper. Refrigerate until ready to use.
Place skewers in water to cover and soak at least 10 minutes.
Combine sauce ingredients in small saucepan and whisk. Place the saucepan over medium heat and bring to boil while whisking. It should thicken. Remove from heat.
Thread beef onto the skewers about 2 pieces per skewer. Place the skewers on grill over medium-high heat (350 to 400 F) and brush generously with teriyaki sauce on both sides. Cook 3 to 4 minutes per side.
Garnish with toasted sesame seeds and parsley.

Then I made Saffron Rice –

I’m racking my brains here because I never follow a recipe‼️ I like when rice starts to brown or get crispy on bottom and/or edges, so I tried this out and it worked‼️‼️‼️ I put both butter and evoo in pan, sautéed onion and red pepper, then added a cup of rice and coated it in the oils, slightly toasted, then I added 2 cups of water (that I added Better than Bouillon chicken base to), pinch of salt, pinch of Saffron threads, brought to boil, turned to low, covered with lid (using a piece of dough to cover hole in my lid 🙄; from piece of wet bread 🤭), and let cook for 25 minutes. I checked on it, it was done, so I turned burner off, but left pan on burner while I made the beef Skewers. When I checked on rice….the bottom had just started to brown. That’s what I wanted. Okay so I was craving tahdig or crispy rice, but didn’t feel like doing all that. All i can say is that we (me & my family) loved this meal.