Teriyaki Flank Steak & Green Pepper Yakitori

Teriyaki Flank Steak & Green Pepper Yakitori

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Prep:  45m  |  Cook:  10m  |  Total:  55m

Servings: 4-6


  • 12 wooden skewers
  • 3/4 lb. flank steak
  • 1/3 cup Soy Vay® Veri Veri Teriyaki®
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 Tbsp. olive oil
  • salt and pepper, to taste


  • 1.
    Soak wooden skewers in water (for at least 30 minutes).
  • 2.
    Cut the steak against the grain into 1/4 inch slices.
  • 3.
    Arrange the meat in a bowl or resealable plastic container and pour the Veri Veri Teriyaki sauce over top and turn meat until evenly coated.
  • 4.
    Cover and marinate in the fridge for at least 30 minutes.
  • 5.
    When meat is ready, discard any extra marinade.
  • 6.
    Prepare a charcoal grill for direct cooking over medium-high heat.
  • 7.
    Cut the bell peppers into 1-inch squares.
  • 8.
    In a medium-size mixing bowl, toss the chopped peppers in the olive oil and season to taste with salt and pepper.


  • 1.
    Thread a piece of beef down onto the middle of the skewer, starting at the end of the steak slice and going back and forth as if you were sewing.
  • 2.
    Next thread 3 pieces of green pepper onto the skewer.
  • 3.
    Add another piece of beef so you have meat on both sides of the green pepper.
  • 4.
    Grill skewers for about 8 minutes, turning occasionally, until the beef is slightly charred on the outside and the peppers are tender.
  • 5.
    Serve with additional Veri Veri Teriyaki sauce for dipping.

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