Ancho BBQ Steak Skewers

Three skewers with grilled beef chunks and whole cherry tomatoes are arranged on a wooden cutting board, garnished with green herbs. A whole tomato and a tomato slice are also on the board.

No ratings yet

These Ancho BBQ Steak Skewers are loaded with bold flavor and grilled to perfection. A crowd-pleasing Mexican-inspired appetizer or main dish that’s easy to enjoy!

Prep Time7

Cook Time18

Total Time55

Course: Appetizer, Dinner

Cuisine: American/ Mexican, Mexican

Servings:

Calories: 228kcal

Author: Maggie Unzueta

Equipment

wooden skewers

Ingredients

1 pound strip loin steak
6 cherry tomatoes
1 teaspoon olive oil
Salt & pepper to taste

Marinade:

¼ cup ancho sauce see below for recipe
¼ cup barbecue sauce store bought like Sweet Baby Ray’s
1 teaspoon apple cider vinegar
1 teaspoon olive oil
2 teaspoon mustard

Instructions

Soak wooden skewers in water.
Place the steak on a cutting board. Cut into equal-sized cubes about an inch on each side. Lightly salt and pepper.
Mix the ancho sauce, olive oil, mustard, apple cider vinegar, and barbecue sauce in a bowl until smooth.
Set aside 2 tablespoons of the marinade for brushing during cooking.
Coat the steak pieces with the marinade. Let sit for 30 minutes in the fridge.
Cut the cherry tomatoes in half. Thread the steak pieces and tomato halves onto skewers.
Heat the grill pan or grill to 375 degrees F.
Grease the grate with oil. Place the skewers at some distance from each other.
Cook for 4-7 minutes. Turn the kebabs over, brush them with the reserved marinade and continue to cook for another 4-7 minutes.
Remove from heat. Cover with foil and let rest for a few minutes before serving.

Notes

Optional Add-Ins:
Red onion slices for color and sweetness, Bell pepper chunks for crunch, A dash of ground cayenne or chipotle powder for extra heat

Ancho Sauce Recipe:

4 ancho chile dried
4 cups water (divided)
8 garlic cloves
¼ piece cinnamon stick
pinch cumin either whole or ground
pinch oregano either whole or ground
3 tablespoon apple cider vinegar
1 ½ teaspoon salt

Instructions: Cut the stem from the ancho chiles. Cut lengthwise and remove the seeds. Place the chiles into a stock pot with 2 cups water. Bring to a boil. Turn off heat. Let sit for 5 minutes, or until pliable.Discard the water used in the rehydration process. To a blender, add the rehydrated chiles, 2 cups water, and all of the remaining ingredients. Blend until smooth. Strain. Store in an airtight container until ready to use.

Nutrition