Categories: Paleo
Ingredients
- Here’s what to hunt and gather to make 16 skewers:
- For the Cherry Barbecue Sauce (Makes 1⅔ cup of sauce):
- 2 teaspoons ghee or fat of choice
- 1/2 cup minced shallot
- 1 garlic clove, minced
- 1 (1-inch) ginger root, peeled and finely grated (I use a Microplane)
- 1 tablespoon tomato paste
- 1/4 cup coconut aminos (or wheat-free tamari)
- 1/4 cup balsamic vinegar
- 1/4 cup apple juice
- 10 ounces frozen cherries, roughly chopped
- Kosher salt, to taste
- Freshly ground pepper, to taste
- For the Smashed Steak Skewers:
- 11/2-pound flank steak
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoons melted ghee
- 1/4 cup scallions, thinly sliced (optional)
- Here’s the step-by-step instructions:
- The cherry barbecue sauce is a cinch to make and can be prepared ahead of time.
Directions
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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).
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Stir in the garlic, ginger and tomato paste…
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…and sauté for 30 second until fragrant.
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Add the coconut aminos, vinegar, juice…
- …and cherries…
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…and bring to a boil.
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Lower the heat and simmer for 10 minutes or until the cherry mixture is thickened.
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While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot.
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Season the sauce with salt and pepper to taste. Transfer the sauce to a bowl or measuring cup and set aside.
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A half hour before you want to grill your skewers, soak 16 bamboo skewers in water.
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Grab your slab of flank steak and cut it into 16 pieces.
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First, cut the steak in half lengthwise (along the grain).
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Next, slice the steak in half across the grain, then in fourths…
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…and finally in eighths.
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Carefully stab each slice of meat through the center with a soaked skewer.
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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.
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GRRR! (THWACK!)
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I’m sure The Croods would’ve used sticks and stones, but I prefer to keep my kitchen rock-free.
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Season the beef with salt and pepper…
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…and brush both sides with melted ghee.
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Fire up your background grill, and cook over high heat for 1 to 2 minutes on each side.
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Let the meat skewers rest for 5 to 10 minutes…
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…before brushing on the cherry barbecue sauce.
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A garnish of fresh green scallions is optional, but it can instantly transform this rugged plate of skewers into a more refined dish.