Yakitori-Style Steak Skewers

• In a small pot, combine rice, 1¼ cups water (2½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook, covered, until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • While rice cooks, heat a small, dry pan over medium-high heat. Add sesame seeds and cook, stirring, until golden brown and fragrant, 2-4 minutes. Transfer to a plate.

• Toss broccoli, mushrooms, and half the bell pepper on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack until browned and tender, 15-20 minutes. (For 4 servings, divide veggies between 2 baking sheets; roast on top and middle racks, swapping rack positions halfway through.) • Meanwhile, in a medium bowl, combine katsu sauce, sweet soy glaze, half the soy sauce, and juice from one lemon wedge (two wedges for 4). Set yakitori sauce aside.

• While veggies roast, pat steak* dry with paper towels and cut into ½-inch pieces. • Carefully thread steak, scallions, and remaining bell pepper onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings). Season generously all over with salt and pepper.

• Heat a drizzle of oil in a large pan (or grill pan) over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. In the last 2 minutes of cooking, brush a thin layer of yakitori sauce onto skewers. • While skewers cook, place 2 TBSP butter (4 TBSP for 4 servings) in a second medium microwave-safe bowl. Microwave on high until melted, 25-30 seconds. Add remaining soy sauce and juice from one lemon wedge (two wedges for 4) and stir to combine.