Stick Around for Steak

Yakitori-Style Grilled Filet Mignon Skewers with Soy, Mirin, and Ginger Marinade

30 minutes

Serves 4

DinnerJapanese

Herb's take

Yakitori is Japan’s answer to the backyard barbecue: skewered, smoky, and intensely flavorful. This recipe turns filet mignon into thin, marinated strips, then grills them on sticks for maximum surface area and umami, plus a lesson in quick-cooking premium beef.

Equipment needed

Grill
Wooden or metal skewers
Small saucepan

Ingredients

Yield

1 6 oz filet mignon, trimmed and sliced against the grain into 1/4-inch strips
3 tbsp soy sauce
2 tbsp mirin
1 tbsp fresh ginger, peeled and grated
2 tsp brown sugar
1 tsp garlic, minced
1 tbsp neutral oil (such as grapeseed or canola)
2 scallions, sliced thin on a bias
2 tsp sesame seeds

Instructions

01
If using wooden skewers, soak them in water for at least 15 minutes to prevent burning.
02
In a small bowl, whisk together soy sauce, mirin, grated ginger, brown sugar, and minced garlic until sugar dissolves.
03
Lay out the filet mignon strips in a shallow dish and pour the marinade over them. Toss well, cover, and refrigerate for 15 minutes.
Herb says
This brief marinade maximizes surface flavor without overwhelming the delicate filet. More is not always more.
04
Remove the beef from the marinade and thread the strips onto skewers in a wave pattern, maximizing surface area. Reserve the marinade.
05
Brush the grill grates with neutral oil and preheat to high direct heat (around 450°F).
06
Grill skewers for 30–45 seconds per side, turning once, until just charred at the edges and medium-rare inside.
Herb says
Filet mignon is prized for tenderness, but it dries out quickly. Overcooking would be a scientific tragedy.
07
Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium-high heat. Reduce by half, about 2 minutes, to create a glaze.
08
Brush the grilled skewers with the reduced marinade, sprinkle immediately with sesame seeds, and top with sliced scallions.
09
Transfer to a platter and serve hot.

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