1. Marinate the Steak:
In a medium bowl, whisk together the soy sauce, rice wine vinegar, water, brown sugar, minced garlic, grated ginger, and red pepper flakes until the sugar is fully dissolved. Place the cubed steak in a large resealable bag or shallow dish. Pour about one-third of the marinade over the steak, ensuring it’s fully coated. Seal the bag or cover the dish, and refrigerate for at least 6 hours, or ideally overnight. Reserve the remaining marinade.
2. Prepare the Glaze:
Pour the reserved marinade into a small saucepan. Whisk in the tablespoon of cornstarch until no lumps remain. Bring the mixture to a boil over medium-high heat, then immediately reduce the heat to a simmer. Cook for 3-5 minutes, stirring frequently, until the sauce has thickened significantly. Set aside to cool.
3. Skewer the Kebabs:
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill to medium-high heat (about 400°F / 200°C). Remove the steak from the marinade and discard the used marinade. Thread the steak, bell peppers, onion, zucchini, and pineapple onto the skewers, alternating between ingredients.
4. Grill the Kebabs:
Place the assembled kebabs on the hot grill. Cook for 3-4 minutes, then rotate. Brush the cooked side generously with the thickened teriyaki glaze. Repeat this process, rotating and glazing every 3-4 minutes, until the steak is cooked to your desired doneness and the vegetables have nice grill marks (approximately 12-15 minutes total for medium-rare steak).
5. Serve:
Transfer the kebabs to a platter and let them rest for 5-10 minutes. Brush with one final layer of the teriyaki glaze, sprinkle with sesame seeds if desired, and serve immediately.
Chef’s Notes:
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Skewer Tip: Soaking wooden skewers is a crucial step to keep them from charring on the grill. Metal skewers are a great reusable alternative.
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Make it Ahead: The teriyaki glaze can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Gently reheat before using.
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Customize Your Veggies: Feel free to swap in other sturdy vegetables like mushrooms, cherry tomatoes, or chunks of sweet onion.
