Shiso–Beef Tenderloin Skewers

Tama Matsuoka Wong

Meadows + More

These skewers, made with foraged shiso leaves, are loaded with flavor, have a nice pinwheel shape, and are great for summer grilling. If using wooden skewers, soak them in water for 30 minutes before using to prevent burning.


  • 1 pound beef tenderloin
  • Salt
  • 1 teaspoon red pepper flakes
  • 20 medium to large shiso leaves
  • 1 cup teriyaki sauce


Slice the tenderloin in half horizontally so that you have 2 thin steaks (ideally about 1/4-inch thick), each about 9 by 4 inches. Pound the meat with a mallet to even out the thickness and shape. Season steak with salt and red pepper flakes and cover the top of each steak with 10 shiso leaves, overlapping them to fit.

On a large baking sheet, with the long side facing you, tightly roll the meat with the shiso inside to form 2 long horizontal cylinders. Then insert the skewers, working from one side of the cylinder to the other, every 3/4-inch along each cylinder, so that each roll holds its shape. Carefully slice cleanly through the meat roll in between each skewer to make several skewered pieces per roll. Turn each skewer flat so you can see the cross section of the roll. Spoon the teriyaki sauce evenly over the skewered meat rolls and let marinate for a few hours in the refrigerator.

Heat a grill to high or preheat the broiler.

Grill the beef, turning once, for about 8 minutes, or until medium rare.


4 servings