Smashed Flank Steak Skewers with Cherry Barbecue Sauce

Speared hunks of beef, flattened with a heavy object and grilled over an open fire. Sounds like caveman family fare to me, don’t you think?

Wanna see the simple step-by-step instructions? They’re so easy even a caveman could do it!

 

 

 

Recipe Author: Michelle Tam of Nom Nom Paleo
US Wellness Shopping List: Ghee, Flank Steak

 

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
• 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 (I prefer Martinelli’s brand)
• 10 ounces frozen sweet 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)

 

Here’s the step-by-step instructions:

 

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

 

 

 

1. 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).
2. Stir in the garlic, ginger and tomato paste…and sauté for 30 seconds until fragrant.
3. Add the coconut aminos, vinegar, juice…and cherries…and bring to a boil.
4. 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.
5. 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. (Better yet, use flat stainless-steel skewers that are reusable and won’t burn!)

 

Prepare the Meat:

 

 

1. 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.
2. Carefully stab each slice of meat through the center with a soaked skewer.
3. 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. I’m sure cavemen would’ve used sticks and stones, but I prefer to keep my kitchen rock-free.
4. Season the beef with salt and pepper…and brush both sides with melted ghee.
5. Fire up your backyard grill, grease the grates, and cook over high heat for 1 to 2 minutes on each side.
6. 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.

 

 

Serve immediately and watch your kiddos tear into them with sharp little incisors!

 

A big USWM thank you to Michelle Tam for sharing her delightfully delicious recipe for Flank Steak Skewers.

About the Recipe Author: Michelle Tam of Nom Nom Paleo

Since the fall of 2010, I’ve been regularly posting recipes and writing about how to stay Paleo when eating out. I offer kitchen tips and review my favorite cooking gadgets. I’m all about the lazy, so I’m always looking for shortcuts to deliciousness. I’m proud that my little corner of the Internet has been recognized with occasional awards, including a Best Food Blog Award by Saveur Magazine.