Paleo lunch ideas

Steak Skewers

½ pounds beef sirloin, thinly sliced

12 to 16 bamboo skewers, soaked in water

½ teaspoon salt

1 teaspoon (5 ml) freshly ground black pepper

½ cup carrot juice

½ cup beef broth

½ cup water

2 tablespoons (30 ml) Worcestershire sauce

1 tablespoon (15 ml) coconut aminos

2 teaspoons (10 ml) balsamic vinegar

½ teaspoon onion powder

¼ teaspoon ground cumin

1. Preheat the oven to 450°F (230°C).
2. Thread the meat onto the skewers and sprinkle with salt and pepper.
3. Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.
4. Reduce the heat and simmer until the liquid is reduced by half, about 10 to 15 minutes.
5. While the sauce is simmering, place the meat skewers on a cookie sheet and bake on the top rack for 6 to 8 minutes, depending on desired doneness.
6. Remove the skewers from the oven. Brush the meat with the sauce and serve.

NOTE: It goes without saying, but we're going to say it, anyway: make sure your Worcestershire sauce (and any bottled sauces you purchase) is gluten free.

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These steak skewers thread thinly sliced sirloin onto bamboo sticks and roast hot until just done, then get brushed with a glossy, savory glaze of carrot juice, beef broth, Worcestershire, and coconut aminos. They are weeknight-fast and party-ready. The sauce simmers down to a sticky glaze in about 10 minutes.

Pro Tips

• Soak the bamboo skewers in water before threading so they do not scorch in the 450°F oven.
• Slice the sirloin thinly and thread it loosely. Thin pieces cook through in 6-8 minutes and stay tender.
• Simmer the glaze until it reduces by half. That concentration is what makes it cling to the meat instead of running off.
• Brush the sauce on after the skewers come out of the oven so it stays glossy instead of scorching.
• Check that your Worcestershire sauce and any other bottled sauces are gluten-free - labels vary widely from brand to brand.

Frequently Asked Questions

Can I make steak skewers ahead of time?

The glaze can be simmered up to 3 days ahead and rewarmed. Thread and bake the skewers fresh so the beef does not dry out.

Are steak skewers paleo?

They are, as long as your Worcestershire sauce and beef broth are compliant. The glaze is carrot juice, broth, and coconut aminos - no added sugar.

How do I know when the skewers are done?

Six to eight minutes at 450°F suits thin sirloin. Pull them a minute earlier for medium-rare - the meat keeps cooking briefly after it leaves the oven.

Can I grill these instead of baking?

Absolutely. A hot grill gives the edges a nice char - brush the glaze on just as the skewers come off.

Recipe Card

Stav Kogan

Steak Skewers

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ lb beef sirloin, thinly sliced
• 12 to 16 bamboo skewers, soaked in water
• ½ tsp salt
• 1 tsp freshly ground black pepper
• ½ cup carrot juice
• ½ cup beef broth
• ½ cup water
• 2 tbsp Worcestershire sauce
• 1 tbsp coconut aminos
• 2 tsp balsamic vinegar
• ½ tsp onion powder
• ¼ tsp ground cumin

Method

 

1. Preheat the oven to 450°F.
2. Thread the meat onto the skewers and sprinkle with salt and pepper.
3. Combine the remaining ingredients in a medium saucepan and bring to a boil over medium-high heat.
4. Reduce the heat and simmer until the liquid is reduced by half, about 10 to 15 minutes.
5. While the sauce is simmering, place the meat skewers on a cookie sheet and bake on the top rack for 6 to 8 minutes, depending on desired doneness.
6. Remove the skewers from the oven.
7. Brush the meat with the sauce and serve.

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