Steak on a Stick with Bourbon Barbecue Sauce

Steak on a Stick with Bourbon Barbecue Sauce was an appetizer designed for a men’s event, an evening of whiskey and cigars. Since it’s debut, I found it has wide crowed appeal and is fit for any occasion. The steak is marinated in an unusual blend of bourbon, soy sauce, and dijon mustard then skewered and grilled. Basted or served with a side of a unique barbecue sauce flavored with rosemary and more bourbon.

Steak is the main focus of this appetizer so it’s important to choose a high-quality cut of meat. I recommend using flank steak, flap, tenderloin or sirloin tips. These cuts of meat are lean and flavorful, and they hold up well to grilling.

Soak the bamboo skewers before threading on the meat, it will keep the skewers from splintering or burning on the grill. I cut the steak in bite size pieces before it’s skewered so guests can slide it off easier. The steak skewers should be grilled over medium-high heat until it is medium-rare for the best flavor and tenderness.

Steak on a Stick with Bourbon Barbecue Sauce

Steak on a stick gets it's kick from the bourbon barbecue sauce infused with fresh rosemary. The meat is marinated, cooks quickly and holds up well in a chafer. Even a small amount of bourbon adds a unique burnt oak flavor to the marinade and sauce. Another unexpected zing comes from the dijon and the rosemary.

Makes 25 to 30 skewers

3½ pounds flank steak

30 6-inch bamboo skewers soaked to prevent burning

MARINADE

¼ cup bourbon ¼ cup soy sauce

1 tablespoon dijon mustard 1 tablespoon oil

1 tablespoon garlic ¼ teaspoon black pepper

1 tablespoon brown sugar 1 teaspoon salt

1. Mix all marinade ingredients together in bowl.

2. Cut flank steak cross grain into 1 inch square strips. Put steak strips in marinade mixture and let sit 2 hours or longer.

3. Thread meat on the end of a 6-inch skewer. Grill until medium rare.

4. Serve with bourbon barbecue sauce.

BOURBON BARBECUE SAUCE

¼ cup bourbon

¼ cup soy sauce

¼ cup dijon mustard

½ cup ketchup

¼ cup brown sugar

1 teaspoon fresh rosemary finally chopped

3 scallions finely chopped

1. In a sauce pan on low heat, stir bourbon, mustard, brown sugar, soy sauce and ketchup together. Cook 20 to 30 minutes, stirring occasionally.

2. Remove from heat. Add rosemary and scallions.