WW Steak and Shishito Skewers

      
 6 points                                                                                                               
 4 1⁄2 Tbsplow sodium soy sauce
1 1⁄2  Tbsp honey
1 1⁄2 tsptoasted sesame oil
1 clove(s), largegarlic clove(s), grated
1Tbspginger root, grated
1 pinchblack pepper (or to taste)
16 ozuncooked lean flank steak
6 mediumuncooked scallion(s), white & light green part cut in 1½-in pieces, greens reserved
12 item(s)shishito peppers  or 2 jalapenos
24 mediumfresh shiitake mushroom, stems removed
1⁄2 Tbspcanola oil
1pinchtable salt (or to taste)
1⁄2 mediumfresh lime(s), cut into 4 wedges (optional)
 Soak four 10-in bamboo skewers in a shallow dish of water for at least 20 minutes (or use metal skewers).

In a medium bowl, combine soy sauce, honey, sesame oil, garlic, ginger and black pepper; reserve 2 Tbsp marinade. Slice steak across grain into sixteen 1/4-in-thick slices. Add steak to marinade and toss to combine; marinate 15 minutes.

To build kebabs, thread 1 slice flank steak (accordion-style), 2-3 scallion pieces, 1 pepper and 2 mushroom caps onto a skewer; repeat three times on the skewer. Finish off skewer with a fourth piece of steak; repeat with remaining ingredients to make 4 skewers.

Heat a grill to medium-high heat. Lightly brush kebabs with canola oil and then sprinkle with salt; grill, flipping once, until desired degree of doneness, 3-5 minutes per side. Serve kebabs drizzled with reserved marinade; garnish with thinly sliced scallion greens (and optional lime wedges).

Serving size: 1 kebab

In my opinion: Delicious