Smashed Steak Skewers with Cherry Barbecue Sauce
These Whole30-friendly Smashed Steak Skewers with Cherry Barbecue Sauce are a family favorite in the summertime! Time to break out the grill!
Prep Time10 minutes mins
Cook Time50 minutes mins
Course: Dinner
Cuisine: American
Keyword: barbecue, gluten-free, grill, paleo, Primal, Whole30
Servings: 4 people
For the Cherry Barbecue Sauce
- 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 I prefer Martinelli's brand
- 10 ounces sweet cherries, pitted and roughly chopped fresh or frozen
- Diamond Crystal kosher salt
- Freshly ground black pepper
For the Smashed Steak Skewers
- 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 (optional garnish)
For the Cherry Barbecue Sauce
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.
For the Smashed Steak Skewers
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. Season the steak with salt and pepper, and brush both sides with melted ghee.
Fire up your backyard grill, grease the grates, and cook over high heat 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 garnish of fresh green scallions is optional, but it can instantly transform this rugged plate of beef skewers into a more refined dish. Serve immediately!
- 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). Place the skewers on a rimmed baking sheet and cook them in the hot oven for 7-10 minutes or until cooked to your liking, flipping the skewers over at the halfway point. Broil for an additional 2 minutes if you want some more color.
Calories: 410kcal | Carbohydrates: 21g | Protein: 38g | Fat: 19g | Fiber: 2g