Sweet Soy Glazed Skirt Steak with Togarashi Shrimp Skewers

It’s hard to beat a classic surf & turf, but with a few tweaks you can get big flavor for a lot less money! Skirt steak and shrimp are way more cost effective options to the traditional Fillet Mignon and lobster tail and with the addition of a sweet soy glaze and some Japanese togarashi seasoning, you can create a top shelf feast that’s suitable for any night of the week!

Sweet Soy Glazed Skirt Steak with Togarashi Shrimp Skewers

Serves 2-4

INGREDIENTS:

• 1 18oz Niman Ranch Skirt Steak, cut into four portions
• 8 Coastal Seafoods Shrimp Skewers, thawed
• Kikoman Sweet Soy Glaze
• Togarashi Seasoning
• Vegetable Oil
• Salt & Pepper

DIRECTIONS:

1. Drizzle the steaks with approximately 1 tablespoon of the sweet soy glaze per side, and using a pastry brush, brush to fully coat. Season with salt and pepper to taste
2. Drizzle the shrimp skewers with 2 tablespoons of vegetable oil and brush to coat. Heavily season both side of the shrimp with the togarashi seasoning and salt to taste
3. Pre-heat your grill our grill pan to approximately medium-high heat and brush with vegetable oil to prevent stick
4. Add steaks and sear approximately 2-3 minutes per side for medium rare. Remove steaks and allow to rest for at least 5 minutes.
5. Add the shrimp skewers to the grill or grill pan and cook for approximately 2-3 minutes per side.
6. Slice the steak going against the grain and serve topped with the shrimp skewers.