Teriyaki beef flank skewers

Name: Teriyaki beef flank skewers
Prep time: 30 min
Cook time: 8 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1/2 cup maple syrup; 3 tablespoons soy sauce; 2 tablespoons olive oil; 2 tablespoons fresh ginger, grated; 1 tablespoon sesame seeds + a bit for service; 1 tablespoon toasted sesame oil; 1/2 teaspoon Sriracha (or more to taste); 2 garlic cloves, finely chopped; 1 scallion, finely sliced; Juice from 1/2 lime; 800g beef flank, cut in 2cm strips against the grain; Salt and ground pepper

Preparation 30 min
Refrigeration 1 h
Cooking 8 min
Servings 4
Freezing I do not suggest

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Ingredients

1/2 cup maple syrup
3 tablespoons soy sauce
2 tablespoons olive oil
2 tablespoons fresh ginger, grated
1 tablespoon sesame seeds + a bit for service
1 tablespoon toasted sesame oil
1/2 teaspoon Sriracha (or more to taste)
2 garlic cloves, finely chopped
1 scallion, finely sliced
Juice from 1/2 lime
800g beef flank, cut in 2cm strips against the grain
Salt and ground pepper

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Preparation

In a bowl, pour all the ingredients (except for the beef flank) and only 3/4 of the scallions. Season with salt and pepper then stir well.
Place the beef strips in a big airtight container then pour 3/4 of the marinade on it. Close lid and shake like a Greek god. Reserve in the fridge for 1 hour (with the rest of the marinade).
Preheat the barbecue at maximum intensity then reduce at medium intensity. Oil the grills and place the skewers on the fire. Cook for about 3-4 minutes on each sides for medium-rare doneness, which is the BEST for beef flank in my opinion. Baste with the remaining marinade of course! Serve in plates and garnish with sesame seeds and the scallions.