The scoop: If you've gotta have beef at your barbecue, flank steak is the leanest cut. Avoid tough, chewy texture by cutting the meat against the grain.
Makes 16 skewers
Ingredients: Sauce: 2 teaspoons ghee or fat of choice 1/2 cup minced shallot 1 garlic clove, minced 1 (1-inch) ginger root, peeled and finely grated 1 tablespoon tomato paste 1/4 cup coconut aminos (or wheat-free tamari) 1/4 cup balsamic vinegar 1/4 cup apple juice 10 ounces frozen cherries, roughly chopped Kosher salt, to taste Freshly ground pepper, to taste Skewers: 1 1/2-pound flank steak Kosher salt, to taste Freshly ground pepper, to taste 2 tablespoons melted ghee 1/4 cup scallions, thinly sliced (optional)
Directions: To make the sauce, melt the ghee over medium heat in a small saucepan. Add the shallots and a pinch of salt and sauté until translucent (around five 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 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.
Thirty minutes before you grill your skewers, soak 16 bamboo skewers in water. Grab your slab of flank steak and cut it into 16 pieces. Carefully stab each slice of meat 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 a half-inch thick. Season the beef with salt and pepper and brush both sides with melted ghee.
Grill over high heat for one to two minutes on each side. Let the meat skewers rest for five to 10 minutes before brushing on the cherry barbecue sauce. A garnish of fresh green scallions is optional.