Grilled Asian Garlic Steak Skewers - The Recipe Critic (2024)

FAQs

What steak is best for kabobs? ›

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

Flank and skirt steak are my preferred cuts of meat for grilled skewers. Both cuts are flavorful (when cooked right), versatile, and inexpensive for the “steak” family of cuts. Flank steak is a fairly lean cut of beef, which means it can be a little tough, a little bland, and dries out easily if prepared improperly.

Preheat the grill to a constant temperature before placing your skewers on it. Somewhere around 375 is great. Brush your kebab pieces with olive oil before placing them on the grill. Place the skewers onto the grill and cook for 12-15 minutes, flipping halfway through.

Typically, leaner cuts like the flank or skirt can be chewy if not prepared correctly. Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender.

The Best Way to Cook Flank Steak: High Heat. High heat is best for cooking flank steak: the hotter and quicker it cooks, the less tough it will be. All of the cooking techniques you see below involve hot and fast cooking.

Skirt steak is a good choice for grilling or barbecue. Flank steak should be cut into thin slices before cooking, making it a poor choice for the grill. Skirt steak benefits from marinade which can help to tenderize the steak.

The best meat to use instead of flank steak is skirt steak, flat iron steak, flap (sirloin tip) steak, tri-tip steak, and hanger steak (in that order). Each has its differences, but all do well being marinated and cooked over high heat, like flank steak.

The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions).

Using a cut of meat without too much connective tissue will definitely help. Talk to your butcher about good options. Stew meat isn't the best choice; it contains a lot of connective tissue which breaks down during the long, slow stewing process. Grilling is too hot and quick to break down that tissue.

A good kabab should be cut from the sirloin tip or top round, which have enough muscle integrity to allow it to stand up to a marinating process . As an added bonus, because there is a lot of top round and sirloin tip on a beef, kababs are often much less expensive than a piece of sirloin or tenderloin.