4 (6 oz. each) Steve’s Grass-Fed Sirloins
1 cup PaleoChef Sriracha Sauce
1 cup PaleoChef Steak Sauce
1 cup Paleo Mayo
8 large or 12 small shallots- red or white onions are fine to use
-Cut the sirloins into 2-1/2 inch cubes.
-Take a fork and pierce the cubes here and there.
-Place in a flat dish, so they are not stacked in one another.
-Mix the sriracha sauce and the steak sauce in a bowl.
-Pour half the mix over the sirloin as a marinade.
-Make sure your sirloin is well covered by the marinade on all sides.
-Cover with plastic wrap and place in refrigerator for at least 2 hours (or overnight is even better).
-Toss meat now and then allowing marinade to get all over and in little nooks from previous piercing.
-Preheat the grill.
-Place the meat cubes and shallots alternating now and then on your skewers. (See notes below).
-Grill each side for about 2 minutes, making a quarter turn each time, approximately 6-8 minutes total for rare. A lot will depend on your preference as well as the temperature of your grill.
-Remove and test.
-Let sit for a few minutes.
-Serve with dips on skewers OR place in a dish and put dips on tops.
-Garnish as desired.
Mix the mayonnaise into the remaining marinade offering two dip options.
I prefer 2-to-3 ratio (sauce-to-mayo) for a spicy version.
You may also make a more diluted version using more mayo as the sriracha can be hot for some people’s palate. Simple use more mayonnaise.
Soak wooden or bamboo skewers in water for 30 minutes before making your kabobs.
You may leave the meat on the skewers or take off and place on platters for people to pick and dip as they choose.