Smashed Steak Skewers with Cherry Barbecue Sauce

Cherry Barbecue Sauce:
First, melt the ghee over medium heat in a small saucepan. Add the shallots and a pinch of salt and sauté until translucent (around 5 minutes).

Stir in the garlic, ginger and tomato paste and sauté for 30 second until fragrant.

Add the coconut aminos, vinegar, juice, and cherries, and bring to a boil.

Lower the heat and simmer for 10 minutes or until the cherry mixture is thickened.

While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot. Season the sauce with salt and pepper to taste.

Transfer the sauce to a bowl or measuring cup and set aside.

Smashed Steak Skewers
A half hour before you want to grill your skewers, soak 16 bamboo skewers in water. Or, use stainless skewers amd skip the soaking.

Grab your slab of flank steak and cut it into 16 pieces by following these instructions: First, cut the steak in half lengthwise (along the grain). Next, slice the steak in half across the grain, then in fourths, and finally in eighths.

Carefully stab each slice of beef through the center with a soaked skewer.

Grab a hefty meat pounder or small cast iron skillet, and smash each steak skewer until it’s about ½ inch thick.

Season the steak with salt and pepper, and brush both sides with melted ghee.

Fire up your backyard grill, grease the grates, and cook over high heat for 1 to 2 minutes on each side.

Let the beef skewers rest for 5 to 10 minutes, then brush on the cherry barbecue sauce.

A garnish of fresh green scallions is optional, but it can instantly transform this rugged plate of beef skewers into a more refined dish. Serve immediately!