MAKES 8 APPETIZER-SIZE SKEWERS
My mother raised me right; when I get invited to a party, I never show up empty-handed. These skewers are the perfect offering: a simple savory appetizer that will feed (and please) a crowd. Best of all, provided you’ve taken a few minutes to prep a marinade in advance, they cook extremely quickly.
The crisp sear and rich flavor on these steak skewers, thanks to the Baking Steel Griddle, make them taste fancy and decidedly chef-caliber. You can scale the recipe up if you’d like, because once you show up with these griddled wonders, you’re going to get invited to a lot more parties.
225 grams (8 ounces) flank steak
¼ cup soy sauce
2 tablespoons orange juice
5 grams (1 nub) fresh ginger, finely diced
5 grams (1 clove) garlic, finely diced
10 grams (about 2) scallion whites, finely diced (from the greens used for the chimichurri sauce)
110 grams (4½ cups) Griddled Scallion Chimichurri (recipe follows)
8 bamboo skewers, each about 6 inches long
1. Slice the flank steak across the grain into 8 long, thin strips. Try to make them as similar in size as possible. Skewer them on the bamboo sticks.
2. In a medium bowl, whisk together the soy sauce, orange juice, ginger, garlic, and scallions until combined.
3. Put the skewered steak into a gallon plastic bag, pour the marinade in, and seal the bag tightly. Allow the steak to marinate for 3 to 4 hours in the fridge.
4. When your skewers have marinated, position your Baking Steel on the stovetop. Preheat on medium-high for 10 to 15 minutes; you’re looking for a temperature of 375 to 400°F. To test the surface, sprinkle a few drops of water on it; they should dance across the hot steel.
5. Sear the beef for about 15 seconds per side, looking for a pleasing char on both sides. Once cooked, transfer to a serving platter.
6. Garnish with Griddled Scallion Chimichurri and serve immediately.
It’s hard to overstate the addictive qualities of chimichurri sauce. Rumor has it that the sauce came about when Basque settlers hit Argentina in the late 1800s. Culinary fusion occurred, and the term chimichurri is said to be derived from the Basque word tximitxurri, loosely translated as “a mixture of several things in no particular order.” Regardless of where the funny name comes from, this is undoubtedly a sauce that tastes great on everything.
¾ cup olive oil
90 grams (1 bunch) scallions, sliced
Fine sea salt and pepper
5 grams (1 clove) garlic, diced
85 grams (approximately 2 ounces, or 1 bunch) cilantro
85 grams (approximately 2 ounces, or 1 bunch) parsley
25 grams (about 2 tablespoons) crushed red pepper flakes
1 cup apple cider vinegar
1. Place your Baking Steel on top of your stove. Heat on medium for 10 to 15 minutes; you’re looking for a temperature of 325 to 350°F. To test the surface, sprinkle a few drops of water on it; they should dance across the hot steel.
2. In a small bowl, combine 3 tablespoons of the olive oil, the scallions, and salt and pepper to taste. Carefully scatter the mixture on the hot griddle.
3. Cook, shifting the mixture around using a spatula, until the scallions begin to soften, gain color, and wilt slightly. This will take 4 to 5 minutes. Remove using heatproof tongs and transfer to a blender.
4. Add the remaining ingredients (except the olive oil) to the blender and blend until smooth. Drizzle in the remaining olive oil; adjust for consistency and flavor. Store in an airtight container in the fridge for up to 3 weeks.