I love food; cooking it, grilling it, baking it and especially eating it. But just like most everyone else about 4:30 every afternoon I start to think — what am I going to make for supper tonight. There begins the search –looking in my cookbooks, opening every cupboard, digging through the freezer, and scouring the fridge to see what I can put together that my husband will like. Not that he is picky, but he does have dishes he’d rather not see on the table. I also have that gene that needs to feed people — and I prefer to give them food they will enjoy.
In my search for easy, quick recipes that are also delicious, I discovered The Cocoa Exchange and the use of chocolate in savory cooking. What is not to love about chocolate so it wasn’t a big stretch for me to want to try some savory sauces and recipes. I fell in love all over again with chocolate — so to be upfront — I am now a “Chocolate Curator” for The Cocoa Exchange.
The following recipe is one of the first recipes I tried from their blog — it checked all of the boxes for me. Gooey and delicious, easy and quick, and a winner for my husband too! Although I highly recommend using The Cocoa Exchange Korean BBQ sauce — the cocoa adds a depth that is unctuous and hard to describe — you could make these with any good sauce you enjoy.
Directions for Korean Honey BBQ Skewers
I used an inexpensive Sirloin Tip Steak. Cut it into thin strips about 4 to 5 inches long. Clean up any gristle and chucks of fat. Salt and pepper lightly.
Put steak strips onto grilling spears. If using bamboo skewers soak them at least 15 to 20 minutes in water before using. Mix 1/4 cup of Korean BBQ sauce with 2 TBS of honey — set aside for later.
Grill steak skewers until desired doneness. We like ours with lovely charred marks and med-well. 3 to 6 minutes is the estimated time. This will vary. In the last few minute baste with BBQ mixture on all sides.
Sprinkle with sesame seeds and thin slides of green onion.
- ¼ cup POD & BEAN™ KOREAN BBQ SAUCE from The Cocoa Exchange
- 2 TBS honey
- 1 pound Sirloin Steak or your favorite protein
- ¼ Kosher Salt
- 8 long Bamboo skewers -- soaked 20 minutes min.
- 2 TBS thinly sliced green onions
- 1 tsp sesame seeds
- Combine POD & BEAN™ KOREAN BBQ SAUCE and honey together in a small bowl
- Season steak with salt, slice thin and place on skewers.
- Heat lightly oiled grill to medium heat. Add steak to the grill and cook for 2-3 minutes on one side, turn and cook for 2-3 minutes more.
- Brush the glaze on the steak, turn and brush on the remaining side.
- Cook an additional minute or until meat is cooked to desired readiness.
- Transfer to a platter, brush with any remaining glaze and top with sesame seeds and scallions.
OMG. These look good. I’m always looking for a good recipe to add to my weekly menu at home. What time would you recommend if we were cooking it in the oven? Or would it be better on stove top? I’m in an apt, so no grill!
Hi Jacqui –I would suggest doing them on the stove top — if you have a grill pan that would work great. If you do them in the oven you might consider starting them on the stove top in a very hot cast iron skillet — just brown on each side for a minute of two — then baste them with sauce and broil on medium until they caramelize and brown — watch closely — probably just a minute or two.
They look delicious!
I know I’d love these, Mary. They look divine! Meat, chocolate, BBQ sauce. How can I go wrong??
Wow – the perfect weeknight dinner. Looks delicious!