1 batch sauce/marinade (see below)
2 pounds flank steak or sirloin, cut into bite-sized pieces
metal or wooden* skewers
3 large bell peppers, cored and cut into bite-sized pieces (I used red and yellow peppers)
1 large red onion, peeled and sliced into bite-sized pieces
salt and freshly-cracked black pepper
toasted sesame seeds
1/2 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons honey
1 tablespoon toasted sesame oil 4 cloves garlic, peeled and minced (or pressed
TO MAKE THE SAUCE:
Whisk all ingredients together until combined. Set aside half of the sauce to be used as a dipping sauce, and half to be used as a marinade.
TO MAKE THE KOREAN STEAK KABOBS:
Combine the steak with (half of) the sauce in a large ziplock bag or bowl, and toss until the steak is evenly coated. Seal or cover, then refrigerate for at least 30 minutes, or up to 8 hours.
Once you’re ready to cook the skewers, heat grill to medium-high heat.
Thread the skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the remaining marinade, and season each with a pinch of salt and pepper. Grill the skewers for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Brush each kabob evenly with the remaining sauce (the half that was not used for the marinade). Serve immediately.