Bobby Flay's Garlic-Mustard Grilled Beef Skewers
The beef is super tender and the glaze is quick to toss together.
By Bobby Flay
Jump to recipe
Yields:
10 serving(s)
Prep Time:
20 mins
Total Time:
50 mins
"I love making this recipe when friends come over for cocktails and we don’t want a full-on dinner," Bobby says.
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Ingredients
- 4 cloves garlic, finely chopped
- 1/4 cup grainy mustard
- 2 Tbsp. dijon mustard
- 2 tsp. Spanish paprika
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground pepper
- 1 Tbsp. low-sodium soy sauce
- 2 Tbsp. white wine vinegar
- 1 Tbsp. honey
- 1 2-pound beef tenderloin, cut into 1-inch pieces
Directions
- Step 1Soak ten 6-inch wooden skewers in cold water for 30 minutes.
- Step 2For the garlic-mustard glaze: Whisk together the garlic, both mustards, paprika, salt, pepper, soy sauce, vinegar, and honey in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
- Step 3For the skewers: Heat a grill or grill pan to high. Thread the meat onto the skewers. Brush liberally on both sides with the glaze. Grill the meat until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze, 2 to 3 minutes per side.
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