Recipe courtesy of Tia Mowry
Episode: Game On
Teriyaki Grilled Steak Skewers with Chile-Herb Dipping Sauce
5 hr 15 min
40 min
4 to 6 servings
5 hr 15 min
40 min
4 to 6 servings


  • 3/4 cup soy sauce
  • 1/3 cup brown sugar 
  • 1 tablespoon minced fresh ginger 
  • 1 tablespoon lime juice 
  • 1 teaspoon chile-garlic sauce 
  • 1 1/2 pounds skirt steak, trimmed, sliced into 1 1/2-inch strips 
Chile-Herb Sauce:
  • 2 cups roughly chopped fresh cilantro
  • 2 cups roughly chopped fresh parsley
  • 1/2 cup roughly chopped fresh mint
  • 4 cloves garlic 
  • 4 green onions
  • 2 Thai chiles
  • 1 teaspoon fish sauce 
  • 1/2 teaspoon sugar 
  • Juice of 1 lime 
  • Kosher salt and black pepper
  • 2 tablespoons extra-virgin olive oil 
  • 4 tablespoons mayonnaise 


Special equipment: fifteen 8-inch skewers, soaked for at least 2 hours and up to overnight

For the marinade: Combine the soy sauce, brown sugar, ginger, lime juice and chile-garlic sauce in a saucepan over medium-low heat. Bring to a simmer and cook, stirring occasionally, for 10 minutes. Let cool.

Loosely thread the skirt steak strips onto the soaked skewers and place them in a deep pan. Top with the marinade. Cover and refrigerate for at least 2 hours.

For the chile-herb sauce: Combine the cilantro, parsley, mint, garlic, green onions and Thai chiles in a food processor and pulse until coarsely chopped, scraping down the bowl as needed. Add the fish sauce, sugar, lime juice, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until combined. With the machine running, drizzle in oil; pulse for another 15 seconds. Add the mayonnaise and pulse to combine. Transfer to a bowl, cover and chill until ready to serve.

For cooking the steak: Prepare a grill for medium-high heat. Grill the steak for 2 to 3 minutes per side. Transfer to a plate and let rest. Serve with the chile-herb sauce on the side.

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