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!