Serves 4
45 min
Grilled Sriracha Honey Mustard Beef Kebabs
Recipe GLPRb52365b5383e2f
Juicy beef kebabs marinated in a bold blend of Dijon mustard, sriracha, honey, and Worcestershire sauce, then grilled to tender perfection. Threaded with fresh tomatoes and onions, these skewers are brushed with reserved marinade as they cook, creating a caramelized, flavorful crust. A fresh cilantro garnish and simple seasoning bring everything together for an impressive and satisfying meal.
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Ingredients
1 lb beef sirloin or ribeye steak, about 1 inch thick, cut into 1-1/2 inch pieces
3/4 cup Dijon mustard
1/4 cup sriracha hot sauce
1/4 cup honey
2 tablespoons olive oil, divided
2 teaspoons Worcestershire sauce
2 large garlic cloves, minced
1/2 large yellow onion, cut into 1-1/2 inch pieces
2 cups cherry tomatoes
1/4 cup fresh cilantro, chopped
kosher salt, to taste
freshly ground black pepper, to taste
Directions
In a medium bowl, whisk together the Dijon mustard, sriracha, honey, Worcestershire sauce, 1 tablespoon of olive oil, and minced garlic until well combined. Measure out and reserve 1/3 cup of this mustard mixture in a small bowl, cover, and refrigerate until ready to use for basting during grilling. Set the remaining marinade aside at room temperature.
Add the cubed beef to the remaining mustard mixture and toss well to ensure all pieces are evenly coated. Cover the bowl and refrigerate for at least 2 hours, preferably up to 6 hours, to allow the flavors to penetrate the meat. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Metal skewers are recommended for this recipe as they handle high heat better.
Remove the beef from the refrigerator 10 minutes before grilling. Thread the marinated beef pieces onto skewers, alternating with cherry tomatoes and onion pieces. Discard any remaining marinade from the bowl. Pat the kebabs dry with paper towels.
Season the kebabs evenly on all sides with kosher salt and freshly ground black pepper to taste.
Preheat your grill to high heat, aiming for about 500°F. Once heated, use tongs and an oil-drenched paper towel to thoroughly oil the grill grates. Place the prepared kebabs directly over the hottest part of the grill.
Cook the kebabs for 2-1/2 minutes without moving them, allowing a flavorful crust to develop. Turn the kebabs over, immediately brush the cooked top surface with the reserved mustard marinade, and continue cooking for another 2-1/2 minutes until the beef reaches an internal temperature of at least 145°F for medium-rare.
Transfer the hot skewers to a serving platter and let rest for 2-3 minutes. Sprinkle generously with fresh chopped cilantro and serve immediately while still warm.
