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Chris Lilly's Flank Steak and Shiitake Yakitori

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This Japanese-inspired flank steak and shiitake yakitori is a vibrant, high-protein dish that brings bold, savoury flavours to the table. By marinating earthy shiitake mushrooms in a zesty blend of soy, ginger, and lime, you create a deeply aromatic base that perfectly complements the rich taste of the beef. These skewers are ideal for those looking for a nutritious yet satisfying meal that doesn't compromise on taste.

Perfect for a midweek dinner or a sophisticated weekend barbecue, this recipe is remarkably simple to prepare. Using thin strips of flank steak ensures the meat remains tender and quick to cook under a high grill. Serve these skewers alongside a fresh seaweed salad or some steamed jasmine rice for a well-balanced, homemade feast that feels truly special.

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Ingredients for Chris Lilly's Flank Steak and Shiitake Yakitori

  • 28 shiitake mushroom caps

  • 180ml soy sauce

  • 180ml mirin (rice wine)

  • 120ml sugar

  • 60ml water

  • Juice of 1/2 lime

  • 1 tablespoon chopped fresh coriander

  • 1 clove garlic, minced

  • 3/4 teaspoons peeled, grated fresh ginger

  • 1/8 teaspoons hot red pepper flakes

  • 1 (1 1/2-to 2-pound) flank steak

  • 1 bunch spring onion tops

  • 1 teaspoon salt

  • 1 teaspoon freshly ground black pepper

How to make Chris Lilly's Flank Steak and Shiitake Yakitori

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Place 12 to 14 (4-inch) skewers in water to soak.

Cut the shiitake mushroom caps in half and place them in a mixing bowl. In a medium saucepan, combine the marinade ingredients and bring to a simmer; simmer for 10 minutes. Remove from the heat and pour the hot liquid over the mushroom caps. Marinate for 20 minutes.

Cut the flank steak across the grain into 1/4-inch strips. Cut the spring onion tops into 1-inch pieces.

Remove the mushrooms from the marinade and set the marinade aside. Use a skewer to pierce the flank steak at the end of the strip. Next pierce a piece of mushroom cap, followed by a spring onion top. Weave the flank steak strip around the mushroom and spring onion and continue skewering mushroom, spring onion, and flank steak until the steak strip ends. Lightly season the skewers with salt and pepper.

Preheat a hot grill. Dip each skewer into the leftover marinade and place on the grill over direct heat. Grill for 2 minutes on each side, or until the steak browns. Remove the skewers from the grill and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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