12 June, 2015

Smashed Steak Skewers with Cherry Barbecue Sauce

Posted in : Beef, Nomnompaleo.com, Organic, Paleo on June 12, 2015 by : wendland99

16 skewers – Cherry Barbecue Sauce (Makes 1⅔ cup of sauce):

• 2 teaspoons ghee or fat of choice
• ½ cup minced shallot
• 1 garlic clove, minced
• 1 (1-inch) ginger root, peeled and finely grated (I use a Microplane)
• 1 tablespoon tomato paste
• ¼ cup coconut aminos (or wheat-free tamari)
• ¼ cup balsamic vinegar
• ¼ cup apple juice
• 10 ounces frozen cherries, roughly chopped
• Kosher salt, to taste
• Freshly ground pepper, to taste

For the Smashed Steak Skewers:

• 1½-pound flank steak
• Kosher salt, to taste
• Freshly ground pepper, to taste
• 2 tablespoons melted ghee
• ¼ cup scallions, thinly sliced (optional)

The cherry barbecue sauce is a cinch to make and can be prepared ahead of time. 

First, melt the ghee over medium heat in a small saucepan. Add 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.

Add the coconut aminos, vinegar, juice…

…and cherries…

…and bring to a boil.

Lower the heat and simmer 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.

Season the sauce with salt and pepper to taste. Transfer the sauce to a bowl or measuring cup and set aside.

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.

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 meat through the center with a soaked skewer.

Now comes the fun part: Grab a hefty meat pounder or small cast iron skillet, and smash each steak skewer until it’s about ½ inch thick.

GRRR! (THWACK!)

I’m sure The Croods would’ve used sticks and stones, but I prefer to keep my kitchen rock-free.

Season the beef with salt and pepper…

…and brush both sides with melted ghee.

Fire up your backyard grill, and cook over high heat for 1 to 2 minutes on each side. 

Let the meat skewers rest for 5 to 10 minutes…

…before brushing on the cherry barbecue sauce.

A garnish of fresh green scallions is optional, but it can instantly transform this rugged plate of skewers into a more refined dish.

 

Ref: Smashed Steak Skewers with Cherry Barbecue Sauce…  | Nom Nom Paleo®.