Black Pepper Steak Skewers
Black Pepper Steak Skewers for a delicious, savory way to enjoy tri-tip steak.
Servings: 4 People
Ingredients
Steak & Marinade:
- 2 Whole Tri-Tip cubed
- 1.5 cups Soy Sauce low sodium
- 2 tbsp FYR BLK Hot Sauce
- 2 tbsp Minced Garlic
- 1 tbsp Sesame Seeds
- 1 tbsp Dijon Mustard
- 1 tbsp Black Pepper
- 2 tsp Kosher Salt
Chile Herb Sauce:
- 2 Serrano Chiles sliced
- ¼ cup chopped Scallions
- ¼ cup chopped Cilantro
- 2 tbsp chopped Mint
- 2.5 tbsp Fish Sauce
- 1 tbsp FYR BLK Hot Sauce
- 1 medium Limes juiced
Instructions
- In a bowl, add the soy sauce, FYR BLK sauce, minced garlic, sesame seeds, dijon mustard, black pepper and kosher salt. Mix together.
- Cube up your tri-tips into 2” chunks.
- Add the steak to a food safe bag or bowl, then add the marinade. Mix thoroughly.
- Place in the fridge to marinate for at least 4 hours but ideally overnight.
- Preheat your grill to a medium high heat (around 375F) using a three zone cooking method.
- As the grill heats, pull out your steak and discard any excess marinade.
- Divide until 2-3 groups and skewer on to your skewers.
- Next, add all the ingredients for the chile herb sauce to a bowl and mix. Set to the side until ready to serve.
- Once the grill is ready, add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes.
- Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal.
- As the steaks finish cooking, brush some of the sauce over the top of the steak.
- Once done, pull the skewers off and let rest for 10 minutes.
- Pull the steaks off the skewers, slice, serve and enjoy!
Video
Nutrition
Serving: 4g | Calories: 231kcal | Carbohydrates: 11g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 7253mg | Potassium: 614mg | Fiber: 3g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 4mg