Is there anything better than food on a stick? Who came up with that, because whoever they were, they were a genius.
I bet it dates back to the caveman era. Meat on a stick seems particularly primal to me. No utensils, just hold your stick and tear the flesh with your teeth. Too much? I digress…
These particular steak skewers would fit in at a fancy dinner party just as well as a gathering 2.5 million years ago. I think it probably has something to do with the Balsamic and cherries, those never go out of style.
- For Sauce:
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 clove of garlic, minced
- ½ teaspoon ginger
- 1 tablespoon tomato paste
- ¼ cup balsamic vinegar
- ¼ cup orange juice
- 10 oz frozen cherries, roughly chopped
- Salt and pepper, to taste
- For Steak Skewers:
- 1 ½ pound flank steak
- Salt and pepper
- 2 tablespoons olive oil
- Advanced prep: soak wooden skewers in water for at least a half an hour before cooking.
- For sauce:
- Add olive oil to a small sauce pan and heat to medium heat. Add onions with a pinch of salt and sauté until translucent. Stir in garlic, ginger, and tomato paste and sauté a minute.
- Add balsamic vinegar, orange juice, and cherries and bring to a boil. Lower the heat and simmer for 10 minutes or until cherry mixture is thickened. Season with salt and pepper to taste.
- For skewers:
- Cut your steak into about 16 pieces.
- Carefully stab each slice of meat through the center with a skewer.
- Using a meat pounder, or heavy skillet, pound the meat flat until it is about ½ inch thick.
- Season the meat with salt and pepper.
- Brush each piece of meat with olive oil on both sides.
- Using a grill, or grill pan, cook meat over high heat for 1-2 minutes per side.
- Let meat skewers rest for 5-10 minutes before brushing on cherry barbecue sauce.