Sick of your regular steak marinade? Try this Sweet and Spicy Soy Marinade for Steak Skewers with shiitake mushrooms and peppers.
These steak skewers are made with delicious cubes of rib-eye, fresh and meaty shiitake mushrooms, and sweet red bell peppers. The soy marinade is a delicious blend of umami, spicy, and a little sweet to round out the flavor. Garnish the skewers, if you want, with some thinly sliced scallions and buttery toasted sesame seeds. Can you say yum???
Let’s talk about marinating, and do you need to use rib eye?
Now, not all cuts of meat need to be marinated, not even a rib eye. But doing so will add a ton of delicious flavor to your meat. Along with enhancing flavor, a marinade will help tenderize it and add moisture. It will soften leaner meats and make tougher cuts taste much, much better!
There are certainly tough cuts of meat that really benefit from a marinade, such as flank steak, skirt steak, hanger steak, round, or even a sirloin. I use rib eye here, not because it needs a marinade, but because it’s one of my favorite cuts to eat. However, you can definitely use this marinade with any other cut (skirt steak would be a phenomenal choice – and you don’t have to make skewers either)!
- Rib Eye – As stated above, feel free to use another cut of meat that you prefer!
- Maple Syrup – I know it seems odd that I use maple syrup here, but it works! It’s a really nice sweetener for this marinade, trust me on this one.
- Soy Sauce – I use tamari since I’m gluten-free, but you can use whatever soy sauce you’d like.
- Sambal Olek – This is a chili paste commonly used in Asian cooking. It can be found in most grocery stores. If you don’t have it, you can always use a bit more Sriracha, but I do like the added flavor of the Sambal Olek.
Sweet and Spicy Soy Steak Skewers
- 1 Bowl, Ziplock, or container for marinating
- 6 Wooden Skewers
- Outdoor Grill or Grill Pan
For the Steak Skewers:
- 1 lb. rib eye steak cut into 12 equal-sized cubes
- Sweet and Spicy Soy Marinade recipe below
- 1 ½ large red bell peppers cut into 18 squares, approximately 1 inch
- 18 shiitake mushrooms small or medium kept whole, large ones cut in half
- Kosher salt
- Freshly ground black pepper
- Thinly sliced scallions green parts only, for garnish
- Toasted sesame seeds for garnish
For the Sweet and Spicy Soy Marinade (makes about 1 quart):
- ¼ cup sesame oil
- 2 tablespoons sriracha
- 1 cup maple syrup
- 1 ¼ cups soy sauce tamari for GF
- ¾ cup rice vinegar
- 1 tablespoon Sambal Olek
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- 3 scallions thinly sliced on the bias
- 1 teaspoon red pepper flakes
For the Steak Skewers:
- In a large Tupperware container, mixing bowl, or Ziplock bag, combine steak cubes and sweet and spicy soy marinade. Marinate for at least 2 hours or up to overnight, covered in the refrigerator.
- When almost ready to grill, soak 6 wooden skewers in water for at least 30 minutes. Preheat a clean grill over medium heat. If using a grill pan, wait to preheat until ready to cook.
- Add the bell peppers and mushrooms to the marinade and toss to coat completely (You may need to remove steak from marinade to make room for the veggies).
- Prepare the skewers in this order: bell pepper, shiitake, steak, bell pepper, shiitake, steak, bell pepper, shiitake (2 pieces of steak, 3 bell peppers, and 3 shiitakes per skewer). Reserve marinade for basting.
- Right before grilling, sprinkle skewers with Kosher salt and freshly ground black pepper.
- Cook the skewers for 6-9 minutes total, turning as each side caramelizes and basting with the reserved marinade, until cooked to preference and veggies tender.
- Serve sprinkled with thinly sliced scallions and toasted sesame seeds.
For the Sweet and Spicy Soy Marinade:
- In a medium bowl, whisk together all ingredients until combined. Alternatively, shake to combine in a Ziplock bag or Tupperware container.