Soy Steak Ribbon Skewers with Roasted Sesame Soy Dipping Sauce

Soak the skewers in cold water for at least 30 minutes.

Cut the steak into 3cm wide strips lengthways. You should get about 3 ribbons per steak. Put them into a resealable bag, or baking dish they fit snuggly in. Pour over the soy sauce, add the garlic cloves and a few grinds of black pepper. Mix well and marinate for 30 minutes or up to 24 hours.

Heat a small frying pan to medium, and toast the sesame seeds, stirring frequently, until golden and sizzling. Transfer to a small dish. Mix with the remaining sauce ingredients. 

Heat a griddle pan to high. Thread the marinated beef onto skewers in a concertina pattern. Leave enough skewer at the bottom so you can hold and turn them. Brush the griddle pan lightly with oil with a silicone brush or kitchen paper, then sear the skewers for 2 minutes on each side until lightly charred and cooked through. Scatter over the herbs and serve with the dipping sauce, and lime wedges to spritz over.