Start by making the homemade teriyaki sauce. Combine mirin, rice wine, soy sauce, and sugar in a small saucepan. Heat the mixture over medium heat, stirring constantly until the sugar dissolves fully. Allow the sauce to cool, setting aside a small portion as a condiment for serving. The balance of sweet, salty, and umami flavors in this sauce is what makes the dish shine.

While the sauce cools, prep the ingredients. Cut the ribeye steak into 3/4-inch cubes to ensure even cooking. Slice the white stems of the scallions into 1-inch pieces. Pair the scallions with the cherry tomatoes, threading them onto separate skewers. This technique lets each ingredient cook perfectly without overcooking the delicate veggies.

Take your soaked bamboo skewers and thread the beef cubes onto them, leaving a little space between each to guarantee even cooking. Once the skewers are assembled, brush the teriyaki sauce generously over the beef, ensuring every piece is coated nicely.

Preheat your grill to high heat. Charcoal grilling works best for that smoky, slightly caramelized flavor, but a gas grill or grill pan will also do the trick. Place the beef skewers on the hot grill and cook for about 2-3 minutes on each side. Midway through, brush on another layer of teriyaki sauce for extra flavor. You’ll want to keep an eye on the timing to avoid overcooking.

For the cherry tomatoes and scallions on their separate skewer, only grill them briefly to get a light char while still maintaining their freshness.

Once the beef is cooked to your preferred doneness, take the skewers off the grill and allow them to rest for a couple of minutes. Serve with a sprinkle of fresh scallion greens, the teriyaki sauce you set aside earlier, and the beautiful cherry tomato skewers on the side. Grab one of these juicy bites off the skewer, and you’re in for a flavor explosion!