Sesame Steak Skewers with Soy Butter Vegetables and Rice

These steak skewers bring the flavors of Japanese yakitori to your home kitchen. Tender pieces of bavette steak are threaded with bell peppers and scallions, then grilled to perfection and brushed with a savory-sweet glaze made from katsu sauce and sweet soy glaze. The result is a dish that’s both familiar and exciting, perfect for a weeknight dinner or a special occasion.

Serve the skewers over a bed of fluffy jasmine rice toasted with sesame seeds, alongside roasted broccoli, mushrooms and bell peppers tossed in a luscious soy butter sauce. Every bite is a harmony of textures and flavors-savory, sweet, nutty and rich. This recipe is sure to become a favorite.

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 tablespoon Katsu SauceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Bavette SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Cut broccoli into bite-size pieces. Trim and quarter mushrooms. Core, deseed and dice bell pepper into ½-inch pieces. Quarter lemon. Trim scallions and cut crosswise into ½-inch pieces. Place skewers in a shallow dish and cover with water to soak.
2. In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. While rice cooks, heat a small dry pan over medium-high heat. Add sesame seeds and cook, stirring, until golden and fragrant, 2-4 minutes. Transfer to a plate.
3. Toss broccoli, mushrooms and half the bell pepper on a baking sheet with a drizzle of oil, garlic powder, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide veggies between 2 sheets; roast on top and middle racks, swapping halfway.) Meanwhile, in a medium bowl, combine katsu sauce, sweet soy glaze, half the soy sauce and juice from one lemon wedge (two wedges for 4). Set yakitori sauce aside.
4. While veggies roast, pat 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 for 4 servings). Season generously with salt and pepper.
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, 3-5 minutes per side. In the last 2 minutes, brush a thin layer of yakitori sauce onto skewers. While skewers cook, place 2 tbsp butter (4 tbsp for 4 servings) in a second medium microwave-safe bowl. Microwave until melted, 25-30 seconds. Add remaining soy sauce and juice from one lemon wedge (two wedges for 4) and stir to combine.
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.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute bavette with flank steak or sirloin, cut into similar bite-sized pieces.

What can I use instead of katsu sauce?

You can mix equal parts ketchup, Worcestershire sauce and soy sauce as a substitute.

Can I make this dish ahead of time?

The components can be prepped ahead, but the skewers are best cooked fresh. You can roast the veggies and cook the rice in advance, then reheat before serving.