Smashed Steak Skewers with Cherry Barbecue Sauce for the week
- Yield 4 people
- Prep 10 minutes
- Cook 50 minutes
Smashed Steak Skewers with Cherry Barbecue Sauce for the week sits in the Beef section of Regbie. The card serves 4 people. The amounts and the method are both written on this page.
Ingredients
Yield: 4 people
- 2 teaspoons ghee, or fat of choice
- ½ cup minced shallots
- 1 medium garlic clove, minced
- 1 tablespoon minced ginger
- 1 tablespoon tomato paste
- ¼ cup coconut aminos, or wheat-free tamari
- ¼ cup balsamic vinegar
- ¼ cup apple juice, the cook prefer Martinelli's brand
- 10 ounces sweet cherries, pitted and roughly chopped, fresh or frozen
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 1½ pounds flank steak
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 2 tablespoons melted ghee, or fat of choice
- ¼ cup scallions, thinly sliced (skippable finish)
Method
First, melt the ghee over a medium burner in a small saucepan. Tip in the shallots and a pinch of salt and sauté until translucent (around 5 minutes).
Stir in the garlic, ginger and tomato paste and sauté for 30 second until fragrant.
Tip in the coconut aminos, vinegar, juice, and cherries, and bring to a boil. Lower the heat and gently bubble for 10 minutes or until the cherry mixture is thickened.
While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot. Salt the sauce with salt and pepper to taste.
Move the sauce to a bowl or measuring cup and keep nearby.
A half hour before you want to grill your skewers, soak 16 bamboo skewers in water.
Grab your slab of flank steak and cut it into 16 pieces by following these instructions: First, cut the steak in half lengthwise (along the grain). Next, slice the steak in half across the grain, then in fourths, and finally in eighths.
Carefully stab each slice of beef through the center with a soaked skewer.
Grab a hefty meat pounder or small cast iron skillet , and smash each steak skewer until it’s about ½ inch thick.
Salt the steak with salt and pepper, and brush both sides with melted ghee.
Fire up your backyard grill, grease the grates, and cook over a hot burner for 1 to 2 minutes on each side.
Let the beef skewers rest for 5 to 10 minutes before brushing on the cherry barbecue sauce.
A finish of fresh green scallions is skippable, but it can instantly transform this rugged plate of beef skewers into a more refined dish. Plate while it is hot!
Kitchen notes
- The cherry barbecue sauce is a cinch to make and can be prepared ahead of time.
- Just store it in the fridge for up to 4 days.
- If you choose to roast them in the oven, heat the oven to 400°F convection or 425°F (no convection).
