By now, you’re probably on to me and my word puzzles. No, I did not stop myself from diving headlong into honey sriracha beef skewers long enough to take a picture. If it’s a picture you want, hop on over to Inspired Taste, since that’s where I found this recipe.
What I can tell you is that in order to make honey sriracha beef skewers, I had to stare down one of my nemesis….the grill. We have a gas grill. It sits on the backporch, securely locked up against anyone foolish enough to consider trying to steal it. Although that’s probably a bit more protection than we really need since the porch is a good twelve feet off the ground and the steps down are a little tricky. So if someone were determined enough to haul that thing down the back steps, then maybe they’re entitled to the grill and however much gas is left in the tank.
Anyway, my point is that we have a grill. But we never use it. Between the yellowjackets that build their nests in the cover and the other critters that I am convinced hibernate under the hood, I have talked myself into believing that it’s a danger zone. I have other excuses too, my favorite one is that the starter button doesn’t work (no really, it doesn’t and I have to light the thing with a flaming bamboo skewer). When the truth is simply that I don’t feel comfortable at the grill. Not that it’s “a man’s place” or anything, it’s just that I don’t have much experience with the grill.
But honey sriracha beef skewers enticed me to (carefully) kick away the yellowjacket nests and open the lid. Surprisingly, I found no evidence of hibernating critters inside. After a few unsuccessful attempts at lighting the damn thing (seriously, bamboo skewers and wind don’t mix) the flames were going, the grates were heating, and I was on my way to discovering that the grill isn’t such a scary place after all and that sweet and spicy beef skewers make for a lovely supper.
Honey Sriracha Beef Skewers
Adapted from Inspired Taste
- 3 tablespoons honey
- 1 tablespoon lime juice
- 1/2 teaspoon sriracha sauce
- 2 tablespoons canola oil
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 to 1 1/2 pounds sirloin beef steak, cut into 1 inch cubes
- 1/3 cup lime juice
- zest of one lime
- 3 tablespoons canola oil
- 1 vietnamese red chili pepper, seeded and diced
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 tablespoon sour cream
Combine the first 8 ingredients in a bowl. Taste for seasoning and more honey, sriracha, and salt to taste. Add the beef cubes and marinate in the refrigerator for 30 minutes.
While the beef marinates, soak five or six wooden bamboo skewers in water and set aside.
Place the remaining ingredients in a food processor and pulse to combine. Taste for seasoning and add more lime juice, honey, and salt to taste. The dressing should be limey with a hint of heat from the chili but a little bit of creamy smoothness from the sour cream. Set the dressing aside.
When you are ready to cook, thread the beef onto the skewers. Heat a grill pan over medium high heat or light a gas grill to medium high. Place the skewers on the grill or grill pan and cook for 3 to 4 minutes before carefully turning them over with tongs and cooking an additional 3 to 4 minutes.
Transfer the cooked skewers to a sheet pan and cover with foil to rest for approximately 5 minutes.
Serve the skewers on a bed of mixed greens drizzled with the dressing.