Flake Steak Basil Beef Skewers
Flake Steak Basil Beef Skewers
Ingredients
For the Flake Steak Skewers
- 3 pounds Philly cheesesteak beef, ribeye ends, kept semi-frozen
- 6 parts kosher salt, for seasoning blend
- 1 part MSG, for seasoning blend
For the Glaze
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons fish sauce
- 4 cloves fresh garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon sesame oil
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cane sugar
For Serving
- 1/2 cup thin basil, fresh leaves
- 2 Birds eye chili, sliced, or to taste
- 1/4 cup chili oil, for serving tableside
Instructions
- 1
Ensure the 3 pounds of Philly cheesesteak beef (ribeye ends) are semi-frozen. This makes it easier to slice thinly and maintain its structure for skewering. If fully frozen, partially thaw in cold water until pliable but still firm.
⏱️ 5 min
- 2
Carefully section up the semi-frozen beef into thin slices. Stack these thinly sliced ribeye pieces tightly onto metal skewers, creating a 'flake steak' effect where the layers are distinct but held together by the skewer. Aim for approximately 8-10 skewers depending on size.
⏱️ 15 min
- 3
Prepare your grill for direct high heat. Place the prepared skewers onto a wire rack with a tighter weave. This prevents the thinly sliced meat from falling through wider BBQ grill grates.
⏱️ 5 min
- 4
In a small bowl, combine the 6 parts kosher salt and 1 part MSG to create your seasoning blend. Place the wire rack with the skewered meat onto the hot grill. Immediately season the meat generously on all sides with the salt and MSG blend.
⏱️ 2 min
- 5
Brown the meat nicely on the grill, turning the skewers as needed. This step is crucial to develop a good crust and ensure the meat is not steaming. Grill for about 5-7 minutes, turning frequently, until well browned.
⏱️ 7 min
- 6
While the meat is browning, prepare the glaze. In a medium bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, minced fresh garlic, onion powder, garlic powder, sesame oil, lime juice, and cane sugar until the sugar is fully dissolved.
⏱️ 5 min
- 7
Once the meat is nicely browned, begin layering on the prepared glaze. Using a basting brush, apply a generous amount of glaze to the skewers while they are still on the grill. Turn the skewers and brush more glaze on all sides, allowing it to caramelize and develop a sticky char.
⏱️ 8 min
- 8
Continue grilling and glazing, turning the skewers every 1-2 minutes, until the meat is cooked to your desired doneness and the glaze has caramelized to a sticky, slightly charred finish. This typically takes another 5-8 minutes. You may briefly close the grill lid between turns to help the glaze set.
⏱️ 8 min
- 9
Remove the cooked skewers from the grill. Serve them immediately, garnished generously with fresh thin basil leaves and sliced Birds eye chili. Offer chili oil tableside for an extra kick. The 'flake steak' can be easily pulled off the skewer with pita bread or served over rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Flake Steak Basil Beef Skewers
For the Flake Steak Skewers
- 3 pounds Philly cheesesteak beef, ribeye ends, kept semi-frozen
- 6 parts kosher salt, for seasoning blend
- 1 part MSG, for seasoning blend
For the Glaze
- 1/4 cup dark soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons fish sauce
- 4 cloves fresh garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon sesame oil
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cane sugar
For Serving
- 1/2 cup thin basil, fresh leaves
- 2 Birds eye chili, sliced, or to taste
- 1/4 cup chili oil, for serving tableside
Instructions
- 1
Ensure the 3 pounds of Philly cheesesteak beef (ribeye ends) are semi-frozen. This makes it easier to slice thinly and maintain its structure for skewering. If fully frozen, partially thaw in cold water until pliable but still firm.
⏱️ 5 min - 2
Carefully section up the semi-frozen beef into thin slices. Stack these thinly sliced ribeye pieces tightly onto metal skewers, creating a 'flake steak' effect where the layers are distinct but held together by the skewer. Aim for approximately 8-10 skewers depending on size.
⏱️ 15 min - 3
Prepare your grill for direct high heat. Place the prepared skewers onto a wire rack with a tighter weave. This prevents the thinly sliced meat from falling through wider BBQ grill grates.
⏱️ 5 min - 4
In a small bowl, combine the 6 parts kosher salt and 1 part MSG to create your seasoning blend. Place the wire rack with the skewered meat onto the hot grill. Immediately season the meat generously on all sides with the salt and MSG blend.
⏱️ 2 min - 5
Brown the meat nicely on the grill, turning the skewers as needed. This step is crucial to develop a good crust and ensure the meat is not steaming. Grill for about 5-7 minutes, turning frequently, until well browned.
⏱️ 7 min - 6
While the meat is browning, prepare the glaze. In a medium bowl, whisk together the dark soy sauce, oyster sauce, fish sauce, minced fresh garlic, onion powder, garlic powder, sesame oil, lime juice, and cane sugar until the sugar is fully dissolved.
⏱️ 5 min - 7
Once the meat is nicely browned, begin layering on the prepared glaze. Using a basting brush, apply a generous amount of glaze to the skewers while they are still on the grill. Turn the skewers and brush more glaze on all sides, allowing it to caramelize and develop a sticky char.
⏱️ 8 min - 8
Continue grilling and glazing, turning the skewers every 1-2 minutes, until the meat is cooked to your desired doneness and the glaze has caramelized to a sticky, slightly charred finish. This typically takes another 5-8 minutes. You may briefly close the grill lid between turns to help the glaze set.
⏱️ 8 min - 9
Remove the cooked skewers from the grill. Serve them immediately, garnished generously with fresh thin basil leaves and sliced Birds eye chili. Offer chili oil tableside for an extra kick. The 'flake steak' can be easily pulled off the skewer with pita bread or served over rice.
⏱️ 2 min