Ingredients:
- 24
Wood skewers
- 1
lb
New York Strip Steak
- 1/2
cup
Soy sauce
- 1
tablespoon
Savannah Bee Tupelo Honey
- 1
teaspoon
Red pepper flakes
- 1/2
teaspoon
Ground cumin
- 1/2
teaspoon
Ground turmeric
- 2
tablespoon
Vegetable or peanut oil
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Directions:
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Soak the wooden skewers in water for 30 minutes. Drain and pat dry. With a sharp knife,cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.
About 30 minutes before grilling combine the soy sauce, Savannah Bee Tupelo Honey , chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.
Preheat the grill or broiler.
SAUCE:
2 cloves garlic
4 tablespoons unsalted butter, divided
1 teaspoon peeled and minced fresh ginger
1 whole green onion, finely chopped
1 cup chicken stock
1/4 cup soy sauce
1 teaspoon Savannah Bee Tupelo Honey
2 tablespoons hoisin sauce or your favorite barbecue sauce
1 teaspoon red pepper flakes
Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, Savannah Bee Tupelo Honey , hoisin or barbecue sauce, and pepper flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.
Grill the skewers until cooked through and nicely browned, about 2 minutes total. Transfer to a platter, pour on the sauce and serve; or serve.
Recipe courtesy of Wolfgang Puck
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