Caramelized Beef Skewers
Red meat gets a bad reputation for being high in fat, but you can have your steak and eat it too if you know which cut to choose. Look for meat labeled “loin” or “round” which is lower in fat compared to other cuts. Always be sure to trim any extra fat from the edges before cooking, or eating.
Serves: 2 skewers
1 pound beef sirloin steak, thinly sliced
¼ cup steak sauce, divided
¼ cup barbeque sauce
1 tsp Dijon mustard
- Toss steak with 2 Tbsp. of the steak sauce; let stand 10 minutes to marinate.
- Meanwhile, combine remaining 2 Tbsp. steak sauce, the barbecue sauce and mustard; set aside.
- Preheat grill to medium-high heat. Thread steak strips in a zig-zag pattern onto eight long soaked wooden or metal skewers (see tip below).
- Grill skewers for 6 minutes, or until steak is cooked through, turning after 3 minutes and brushing generously with the barbecue sauce mixture.
- TIP: If using wooden skewers, soak them in water for 30 minutes before threading on the meat to prevent them from burning on the grill.