New Marinade Unlocked: Comté Beef Skewers Yakitori-Style for an Exceptional Barbecue
For absolutely irresistible summer skewers, we highly recommend trying this version with Japanese-inspired flavors using quintessentially French produce! We choose flank steak for its tenderness and ease of cutting into thin slices. Then we let it marinate in a yakitori-style sauce for maximum pleasure when tasting. For assembly, we opt for Comté, one of the jewels of our terroir, which will gently melt and bring that floral and indulgent note to the skewer. Regarding cooking, we decidedly prefer the barbecue, which will enhance all the flavors of the yakitori marinade, but you can obviously do it in a very hot skillet.
With a touch of fresh cilantro for a herbal note, we guarantee you won’t be able to resist the urge to eat a second skewer! Between the almost caramelized and very juicy beef and the melting Comté, it’s a true explosion of flavors for the palate. Above all, be sure to keep the remaining marinade after plating your skewers! You will baste it during cooking to keep the meat tender—it’s THE secret to successful skewers.
To make this recipe, follow the steps below:
COMTÉ YAKITORI SKEWERS 🥩🧀
For 4 people
Ingredients :
– 400 to 500 g flank steak
– 100 g Comté
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tbsp mustard
– 1 to 2 garlic cloves
– 1 tbsp olive oil
– 1/2 tsp smoked paprika
– Black pepper
– Fresh coriander
Preparation :
1. Mix the soy sauce with the honey, the mustard, the minced garlic, the olive oil and the smoked paprika. Pepper and stir until you obtain a smooth marinade.
2. Cut the flank steak into thin strips, then drizzle with the marinade. Mix well to coat all the meat. Let rest in the fridge for at least 30 minutes.
3. Cut the Comté into regular cubes. On a wooden skewer, thread an accordion-folded beef strip, a piece of Comté, and repeat the operation to make all the skewers.
4. Cook on the barbecue or on a very hot pan. Baste with the remaining marinade during cooking so that the meat stays tender and juicy. The cheese should start to melt.
5. Serve with chopped fresh coriander!
