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"Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare

"Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare

Lima meets Tokyo in this unapologetic street food mashup. I take skirt steak—my favorite cut for sheer beefy flavor—and use a Japanese "snake cut" technique to transform it into a pull-apart, tender accordion. We're charring these hard over high heat and lacquering them with a sticky, fermented tare of smoky Aji Panca, soy, and black garlic.

Kenji Nakamura
Kenji Nakamura
Prep: 15 minutes
Cook: 9 minutes
3
medium
appetizersnack
street foodhigh-heatbeefizakaya+1

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Timeline

24 minutes
0m10m20m24m
Simmer Tare
10m
Accordion Cut Steak
10m
Skewer Steak
5m
Initial Char
3m
Baste & Caramelize
4m
Garnish & Serve
2m

Ingredients

  • 1 lb skirt steak(trimmed of silver skin)
  • 6 count bamboo skewers(soaked in water for 30 minutes)
  • 3 tbsp aji panca paste(Peruvian sun-dried red chili paste)
  • 1/4 cup soy sauce(preferably Japanese shoyu)
  • 1/4 cup mirin
  • 2 tbsp sake
  • 3 cloves black garlic(mashed into a smooth paste)
  • 1 tbsp brown sugar(or grated chancaca/piloncillo)
  • 1 tbsp neutral oil(for brushing)
  • 1 count fresh lime(cut into wedges)
  • 2 count scallions(thinly sliced on a bias)
  • 1 tsp toasted sesame seeds

Instructions

  1. 1

    Submerge 6 count bamboo skewers in water to soak. In a small saucepan, whisk together the 3 tbsp aji panca paste, 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, 3 cloves black garlic (mashed), and 1 tbsp brown sugar. Bring to a simmer over medium heat and cook until reduced to a sticky, syrupy glaze that coats the back of a spoon. Remove from heat.

    10 min

    Tip: Mashing the black garlic with the flat side of your knife before adding it ensures it melts seamlessly into the tare without clumps.

  2. 2

    While the tare reduces, lay the 1 lb skirt steak flat on a cutting board. Using a very sharp knife, score the meat diagonally against the grain every 1/8-inch, cutting only halfway through the meat. Flip the steak over and score diagonally in the exact opposite direction. Finally, cut the scored meat into strips about 1.5 inches wide.

    10 min

    Tip: This is the Japanese 'hebi-giri' or snake cut. Do not press too hard—let the blade do the work so you don't cut all the way through the steak.

  3. 3

    Thread the scored steak strips onto the soaked bamboo skewers, weaving them slightly so the accordion cuts gently open up. Brush the skewered meat lightly with 1 tbsp neutral oil.

    5 min

    Tip: Scrunch the meat together slightly on the skewer; you want a dense, ruffled texture that will trap the tare and char beautifully.

  4. 4

    Heat a cast-iron grill pan, griddle, or outdoor grill over maximum heat until smoking. Lay the skewers down, press them firmly to ensure good contact, and let them aggressively char undisturbed.

    3 min

    Tip: Do not move the skewers once they touch the hot metal. We want heavy Maillard reaction and crispy edges.

  5. 5

    Flip the skewers. Generously brush the freshly charred side with the reduced black garlic-aji panca tare. Cook until the bottom chars, then flip again and brush the other side with the remaining tare. Let the sugars in the glaze bubble, caramelize, and smoke for a final 30 seconds per side.

    4 min

    Tip: Tare burns quickly because of the sugar and mirin. Apply it only during the final stages of cooking to lacquer the meat rather than scorch it.

  6. 6

    Transfer the sizzling skewers to a serving platter. Immediately squeeze the juice of 1 count fresh lime over the top. Garnish with the 2 count scallions and sprinkle with 1 tsp toasted sesame seeds.

    2 min

    Tip: The hit of fresh lime juice at the end cuts through the deep, fermented richness of the black garlic and aji panca.

Chef's Notes

Why this works: Skirt steak is incredibly flavorful but famously chewy due to its thick, rubber-band-like muscle fibers. Most people just cook it whole and slice it against the grain to solve this. But by applying the Japanese 'hebi-giri' (snake cut)—a technique I originally learned for preparing squid and cucumbers—we sever those tough fibers before cooking. When this accordion-cut beef hits a blazing hot grill, the cuts contract and puff out. It transforms the meat into a delicate, lacy sponge that perfectly traps our sticky, umami-dense Aji Panca and black garlic tare. It's the ultimate street food texture: crispy, caramelized edges with a remarkably tender center.

Frequently Asked Questions

How long does "Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare take to make?

"Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare takes about 24 minutes total. That includes 15 minutes of prep and 9 minutes of cooking.

How many servings does this recipe make?

This recipe makes 3 servings.

What skill level is needed for "Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare?

This recipe is rated medium — it's intermediate, requiring some cooking experience.

What ingredients do I need for "Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare?

The main ingredients are: skirt steak, bamboo skewers, aji panca paste, soy sauce, mirin, sake, black garlic, brown sugar, neutral oil, fresh lime, scallions, toasted sesame seeds.

What type of meal is "Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare?

"Hebi-Giri" Skirt Steak Skewers with Black Garlic-Aji Panca Tare is categorized as: appetizer, snack.