Yakitori-Style Steak Skewers

🥘 Ingredients

• bavette steak
  20 oz
• bell
• bell pepper
  2 unit
• black pepper
• broccoli
  1 lb
• butter
  4 tbsp
• button
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• katsu sauce
  1/2 c
• lemon
  2 unit
• paper towels
• salt
• scallions
  4 unit
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• sweet soy glaze
  1/2 c
• wooden skewers
  16 unit

🍳 Cookware

• shallow dish
• small pot
• small pan
• plate
• baking sheet
• medium bowl
• large pan
• microwave-safe bowl
• plates

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Trim and quarter button mushrooms (skip if your mushrooms are pre-sliced!). Core, deseed, and dice bell pepper into ½-inch pieces. Quarter lemon . Trim scallions , then cut crosswise into ½-inch pieces. Place wooden skewers in a shallow dish and cover with water to soak.

   broccoli: 1 lb, button mushrooms: 8 oz, bell pepper: 2 unit, lemon: 2 unit, scallions: 4 unit, wooden skewers: 16 unit
2. 

   2

   In a small pot , combine jasmine rice , 1¼ cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve. While rice cooks, heat a small pan over medium-high heat. Add sesame seeds and cook, stirring, until golden brown and fragrant, ⏱️ 2 minutes to ⏱️ 4 minutes . Transfer to a plate .

   jasmine rice: 1.5 c, salt, sesame seeds: 2 tbsp
3. 

   3

   Toss broccoli , button mushrooms, and half the bell pepper on a baking sheet with a large drizzle of cooking oil , garlic powder , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 15 minutes to ⏱️ 20 minutes . (For 4 servings, divide veggies between 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) Meanwhile, in a medium bowl , combine katsu sauce , sweet soy glaze , half the soy sauce , and juice from one lemon wedge. Set yakitori sauce aside.

   broccoli, button, bell, cooking oil: 1 tbsp, garlic powder: 2 tsp, salt, black pepper, katsu sauce: 1/2 c, sweet soy glaze: 1/2 c, soy sauce: 4 tbsp
4. 

   4

   While veggies roast, pat bavette steak dry with paper towels and cut into ½-inch pieces. Carefully thread steak, scallions, and remaining bell pepper onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings). Season generously all over with salt and pepper.

   bavette steak: 20 oz, paper towels
5. 

   5

   Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, ⏱️ 3 minutes to ⏱️ 5 minutes per side. In the last ⏱️ 2 minutes of cooking, brush a thin layer of yakitori sauce onto skewers. While skewers cook, place 2 TBSP butter in a microwave-safe bowl . Microwave on high until melted, ⏱️ 25 seconds to ⏱️ 30 seconds . Add remaining soy sauce and juice from one lemon wedge and stir to combine.

   butter: 4 tbsp
6. 

   6

   Fluff rice with a fork and stir in sesame seeds. Season with salt and pepper. Add roasted veggies to bowl with soy butter and toss to coat. Divide rice between plates . Top with veggies and steak skewers. Drizzle with remaining yakitori sauce. Serve with remaining lemon wedges on the side. Steak is fully cooked when internal temperature reaches 145°.