I love a good steak cooked out on the grill in the summer time.
A rib eye with some Stilton and Kentucky Bourbon Straight Whiskey sauce is enough to make me cry tears of joy. Mmmm…mmmm.
Steaks are not an every week occurrence though in our house because they aren’t too friendly on the wallet or the waistline. Instead of serving a whole steak per person, breaking them up into kebabs is a way to stretch a pound of steak between four people. Everybody is familiar with the standard steak kebab-you know, chunks-a-meat, big mushrooms, bell peppers…nothing to turn your nose up at. But, you know me by now…I’m rebellious. I like to think outside the skewer if you know what I mean!
During one of my usual insomnia-induced brain storming sessions, I thought of the concept of steak ribbons. I was watching a show about food trucks and they were making all sorts-a-regular looking kebabs and I was bored. I thought, “can’t you come up with something better than that, for heck’s sake”? Then it hit me…Ribbons.
The thing about steak ribbons…well…there’s lots of things. They look pretty, they only contain meat which is really all we want anyway, they cook quickly, and last but not least, they are marinated to perfection and cut against the grain so they are like butta. Pure, rich, fatty, butter, melting on your tongue.
To make a steak ribbon, you are going to need a pound of thinly cut top sirloins. You can usually find a package of four thin steaks for about $13.00. You slice the steaks the long way, from top to bottom into about 1 1/2 inch long strips, let ’em sit in the marinade for a couple hours, and then thread them onto a skewer, like you are sewing. In out, in out.
You cook them for 2 minutes a side and there you have it.
Can I tell you a secret? Always marinate steak with citrus or pineapple juice. You can add whatever else in the wide world you want to it, but the acids in the juice will break up all those little pieces of connective tissue in the meat and it will be tender as all get out.
As you can see from the photos, I like to squeeze on some fresh orange juice once these are grilled and then sprinkle them with some S & P.
If you make sure to soak your skewers in some water for about an hour before you grill, they will just char a little, but they won’t disintegrate into nuthin’ on ya. I just fill a 9X13 cake pan with some H2O and set them in there. That way they get soaked from end to end all at one time.
Oh, and not to worry, these ribbons don’t have any real bourbon in them. Well, actually that might be a disappointment to some…but not to worry either way. I used McCormick’s Honey Burbon Steak Marinade for these. They are from their Grill Mates line and come in a black envelope by where you get the brown gravy or chili spice blend. If you find you crave a real shot of bourbon in there…well, go right ahead and pour some right on in. Nobody’s going to argue with that move.
As is customary, I have outlined the deets of this simple recipe in the printable below. It’s literally a matter of throwing a few things together and grillin’ for a few minutes. Simple & scrumptious.
I like to serve these up with some couscous or rice on the side.
Have fun with these…try adding this and that & play with it a little. You can’t mess up a marinade…so let your creative juices flow!