Tiki-Style Beef Teriyaki Skewers Recipe

• 1/2 cup sake
• 1/2 cup mirin
• 1 cup Japanese shoyu
• 1 1/2 cups pineapple juice
• 3/4 cup sugar
• 4 cloves garlic, smashed
• 1 carrot, roughly chopped
• 6 scallions, roughly chopped
• 1 pound beef flank steak, thinly sliced against the grain into 1/8th to 1/4-inch strips (about 16 strips total)

1. Combine sake, mirin, shoyu, 1 cup pineapple juice, sugar, garlic, carrot, and scallion greens in a medium saucepan over high heat. Bring to a boil, reduce to a simmer, whisk to combine, and cook until the mixture is syrupy and reduced to 1 1/2 cups, about 1 hour. Strain through a fine mesh strainer and allow to cool slightly.
2. Combine remaining 1/2 cup pineapple juice with 1/2 cup reduced sauce and pour into a gallon-sized zipper-lock bag. Add sliced beef to bag and turn to coat. Allow to marinate for at least 1 hour and up to 4.
3. Preheat a coal or gas grill to high heat, or preheat a grill pan over high heat until smoking. Place skewers on grill and cook without moving until charred, about 2 minutes. Flip and cook until second side is well charred, about 2 minutes longer. Brush with sauce, and allow them to cook for 15 seconds longer. Transfer to a plate, brush with more sauce, and serve, passing extra sauce at the table.

sake, mirin, japanese shoyu, pineapple juice, sugar, garlic, carrot, scallions

Taken from www.seriouseats.com/recipes/2011/04/tiki-style-beef-teriyaki-skewers.html (may not work)