Name: Chris Lilly's Flank Steak and Shiitake Yakitori
Yield: Makes 12 to 14 skewers
Ingredients: 28 shiitake mushroom caps; 3/4 cup soy sauce; 3/4 cup mirin (rice wine); 1/2 cup sugar; 1/4 cup water; Juice of 1/2 lime; 1 tablespoon chopped fresh cilantro; 1 clove garlic, minced; 3/4 teaspoon peeled, grated fresh ginger; 1/8 teaspoon hot red pepper flakes; 1 (1 1/2-to 2-pound) flank steak; 1 bunch scallion tops; 1 teaspoon salt; 1 teaspoon freshly ground black pepper

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Photo by Chris Lilly

When Chris Lilly is at the grill and says to you, "Come on back and have a bite when this is ready," he's not making polite idle talk. Take him seriously. Ask him when it will be ready and make a point of being there. Chris, with father-in-law Don McLemore and the Big Bob Gibson competition barbeque team, has brought home so many contest cooking and sauce awards to his hometown of Decatur, Alabama, that we've lost count. Chris has honed his culinary skills to reach far beyond the basic superb down-home flavors of Alabama barbequed pork and chicken. This grilled flank steak recipe is a perfect marriage of authentic Asian flavors and grilling techniques. If you've ever enjoyed grilled meat skewers at an Asian farmers' market—Guangzhou, for example—this dish will put some good memories and wow in your mouth. Chris's version is second to none!

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