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A closeup of Whole30-friendly steak skewers with cherry barbecue sauce.
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4.80 from 10 votes

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
Cook Time50 minutes
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

  • 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