Mrs. G’s Appliance Chef, Mary Beth Madill, has another recipe to share from the Miele kitchen vignette at Mrs. G’s. The beef kababs with cherry sauce is a great entrée to make on the grill during these lazy days of summer. You’ll love the flavorful sauce combined with the smoky meat! It can also be cooked on a grill pan as she demonstrated. Madill provides more of her recipes on her Appliance Chef blog.
She’s also offers cooking classes for kids (with a parent). So check the site for the next class so you can see her cooking techniques live! Additionally, there’s a free Kosher Cooking Show at Mrs. G’s with Rabbi Goldenberg on Sunday, August 11th from 1:00 – 2:30 PM. RSVP by August 7th.
Beef Kebabs with Cherry Barbecue Sauce
Ingredients:
Cherry Barbecue Sauce (Makes 1⅔ cup of sauce)
- 2 teaspoons olive oil
- ½ cup minced shallots
- 1 garlic clove, minced
- 1 (1-inch) ginger root, peeled and finely grated
- 1 tablespoon tomato paste
- ¼ cup tamari
- ¼ cup balsamic vinegar
- ¼ cup apple juice
- 10 ounces frozen cherries, roughly chopped
- Kosher salt, to taste
- Freshly ground pepper, to taste
Beef Kebabs
- 1½ pound flank steak
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoons olive oil
- ¼ cup scallions, thinly sliced (optional)
Directions:
Cherry Sauce
The cherry barbecue sauce is a cinch to make and can be prepared ahead of time.
- Place olive oil in a small saucepan over medium heat.
- 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 tamari, vinegar, juice and cherries, and bring to a boil.
- Lower the heat and simmer for 10 minutes or until the cherry mixture has thickened.
- While the sauce is simmering, stir occasionally and smash 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.
Beef Kebabs
- A half hour before you want to grill your skewers, soak 16 bamboo skewers in water.
- Remove flank steak from the refrigerator 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.
- Carefully thread each slice of meat through the center with a soaked skewer.
- Using a meat pounder or small cast iron skillet, pound each steak skewer until it’s about ½ inch thick.
- Season the beef with salt and pepper and brush both sides with olive oil.
- On the back of your back grill, or cast iron stove top grill pan, cook beef skewers over medium – high heat for 3 – 4 minutes on each side.
- Baste skewers with Cherry Barbeque sauce as they are cooking.
- Let the meat skewers rest for 5 minutes.
- Just before serving, brush with Cherry Barbecue Sauce on more time.
- Garnish with fresh scallions and served immediately.