Teriyaki is one of those universally loved flavors—sweet, savory, and just the right amount of bold. It’s incredibly versatile, pairing beautifully with chicken, pork, seafood, and especially beef. Today, I’m bringing that irresistible flavor to the grill with a recipe that combines teriyaki’s signature glaze with flank steak (also known as London Broil) to create BBQ Beef Teriyaki Skewers, packed with flavor and perfect for summer cookouts.

Flank steak is one of my favorite cuts for grilling, and it deserves way more attention than it gets. It’s lean, flavorful, and ideal for soaking up marinades. The trick to making it tender is twofold: first, let it marinate in a bold, homemade teriyaki sauce that infuses every strip with flavor and helps break down the muscle fibers. Second, always slice it against the grain—this shortens the fibers and gives you that melt-in-your-mouth texture that makes each bite unforgettable.

Once the steak has had time to soak up all that goodness, it’s loosely threaded onto skewers and grilled to perfection. As it cooks, it’s basted with more of that glossy teriyaki sauce, creating a caramelized finish that’s sticky, savory, and just a little smoky. The result? Tender, flavorful skewers that are as easy to make as they are impressive to serve.

Ingredients for BBQ Beef Teriyaki Skewers

• SOY SAUCE
• BROWN SUGAR
• HONEY
• MIRIN
• FRESH GARLIC
• FRESH GINGER
• CORNSTARCH
• COLD WATER
• FLANK STEAK
• BAMBOO SKEWERS

Instructions for BBQ Beef Teriyaki Skewers

Make the Teriyaki Sauce – In a medium saucepan, combine soy sauce, brown sugar, honey, mirin, garlic, ginger, cornstarch, and water. Bring the mixture to a boil over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon. Remove from the heat and let it cool completely.

Prep the Steak – Trim any excess fat from the steak and slice it across the grain into ¼-inch thick strips. This helps ensure tenderness in every bite.

Marinate the Beef – Place the sliced steak in a gallon-sized zip-top bag. Pour in 1 cup of the cooled teriyaki sauce, seal the bag, and gently turn to coat the meat evenly. Reserve the remaining sauce for basting. Refrigerate for 2–3 hours while marinating, flipping the bag occasionally to evenly distribute the teriyaki marinade.

Skewer & Grill – Thread the marinated beef strips loosely onto metal or soaked wooden skewers. Preheat your grill to medium-high heat. Grill the skewers uncovered for 7–10 minutes, turning occasionally, and brush with the reserved marinade until the meat is cooked to your desired doneness and beautifully glazed.

Serve & Enjoy – Remove from the grill and let rest briefly before serving. Sprinkle with sesame seeds for serving. These skewers serve 4–6 and pair perfectly with rice, grilled veggies, or a crisp summer salad. I served it with a side of grilled pineapple and rice.

Frequently Asked Questions

What cut of beef works best for this recipe?
Flank steak is ideal because it’s lean, flavorful, and easy to slice into thin strips. Just be sure to trim excess fat and slice against the grain for maximum tenderness.

Can I make the teriyaki sauce ahead of time?
Yes! The homemade sauce can be made up to 3 days in advance and stored in the fridge. Just let it cool completely before using it as a marinade.

How long should I marinate the beef?
For best flavor, marinate the beef for 2–3 hours. You can go longer (up to 6 hours), but avoid overnight to prevent the meat from becoming too salty or mushy.

Can I use store-bought teriyaki sauce instead?
Absolutely. While homemade sauce adds a personal touch, a good-quality store-bought teriyaki sauce works well in a pinch.

Do I need to soak wooden skewers before grilling?
Yes—soak wooden skewers in water for at least 30 minutes to prevent burning. Alternatively, use reusable metal skewers.

What’s the best grilling temperature?
Medium-high heat is perfect. Grill the skewers uncovered for 7–10 minutes, turning and basting with extra sauce until the beef is cooked and caramelized.

How do I know when the beef is done?
Use a meat thermometer for accuracy. For medium doneness, aim for 145°F–160°F. The beef should be browned on the outside and slightly pink in the center.

Can I cook these indoors?
Definitely, use a grill pan or broil in the oven, flipping halfway through and basting with sauce for that glossy finish.

How should I store leftovers?
Remove beef from skewers and store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out.

FOR MORE RECIPES LIKE THIS, TRY:

• Grilled Teriyaki Burgers with Pineapple
• 30 Minute Teriyaki Steak
• Teriyaki Chicken Lettuce Wraps
• Grilled Hawaiian Chicken Teriyaki Bowls