- 1 pound Certified Angus Beef® ribeye cap, cut in 1-inch cubes
- 1 cup soy sauce
- 1/2 cup water
- 1/4 cup mirin
- 1 1/4 cups brown sugar, divided
- 1small yellow onion, chopped
- 1 Asian pear (or Bartlett), peeled and chopped
- 4 cloves garlic
- 2 tablespoons sesame oil
- 1 bunch green onions, roughly chopped
- 1 (2-inch) segment ginger root, peeled and roughly chopped
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon coarse ground black pepper
- 8 sprigs rosemary, needles stripped from 3/4 of the sprig
- In a blender, combine soy sauce, water, mirin, 1 cup brown sugar, onion, pear, garlic, sesame oil, green onion, ginger, salt and pepper. Blend on high until all ingredients are well pureed and the marinade is smooth.
- Reserve 1/2 cup of marinade and pour rest into a zip-top plastic bag along with the ribeye cap. Marinate at least two hours, refrigerated.
- Combine reserved marinade with remaining 1/4 cup brown sugar in a sauce pan and bring to a simmer. Simmer 5 minutes to thicken; set aside.
- Preheat grill to medium high. Remove ribeye cap cubes from marinade and pat dry with a paper towel. Skewer 2-3 pieces of steak per rosemary sprig and grill over high heat 2-3 minutes on one side. Flip skewers and glaze grilled sides of beef with reserved sauce. Flip and glaze again; remove from heat and serve.
The ultimate combination of sweet and savory. Cutting the cubes small and grilling on rosemary skewers makes for quick grilling and provides a piney aroma. The final addition of the sticky glaze puts these small bites over the top.