Black Pepper Steak Skewers
Today, we’re firing up the grill to make some killer Black Pepper Steak Skewers with my new FYR Starter BLK hot sauce. I marinated some cubed tri-tip overnight in an umami-packed sauce, skewered the meat, then grilled it over the flames. All that was left to do was to top the skewers with a tangy but spicy Chile herb sauce. It was a home run! With only 30 minutes of total prep time and one hour of cook time, you’ll be ready to serve a party of 4 with ease! Table of Contents Why You’ll Love Black Pepper Steak SkewersIngredientsHow to Make Black Pepper Steak SkewersTips and TricksHow to Store Leftovers & ReheatWhat to Serve With Black Pepper Steak SkewersMore Steak SkewersRecipe FAQ’s Flavor X Fire & FOOD X FireBlack Pepper Steak Skewers Recipe Why You’ll Love Black Pepper Steak Skewers Ingredients How to Make Black Pepper Steak Skewers Tips and Tricks How to Store Leftovers & Reheat What to Serve With Black Pepper Steak Skewers More Steak Skewers Recipe FAQ’s Flavor X Fire & FOOD X Fire Black Pepper Steak Skewers Recipe Why You’ll Love Black Pepper Steak Skewers This is a straightforward and easy recipe. The simple homemade marinade will help tenderize the meat, while also giving this dish an insane flavor boost. It reminds me a lot of our Strip Steak Skewers or Teriyaki Bourbon Steak Skewers, which are similar marinated skewer recipes but with different cuts of beef. The cooking is easy when you use the three-zone cooking method. Finishing with a chile herb sauce that is both spicy and tangy at the same time. Ingredients Steak & Marinade: 2 Whole Tri-Tip, cubed 1.5 cups Soy Sauce, low sodium 2 tbsp FYR BLK Hot Sauce 2 tbsp Minced Garlic 1 tbsp Sesame Seeds 1 tbsp Dijon Mustard 1 tbsp Black Pepper 2 tsp Kosher Salt 2 Whole Tri-Tip, cubed 1.5 cups Soy Sauce, low sodium 2 tbsp FYR BLK Hot Sauce 2 tbsp Minced Garlic 1 tbsp Sesame Seeds 1 tbsp Dijon Mustard 1 tbsp Black Pepper 2 tsp Kosher Salt Chile Herb Sauce: 2 Serrano Chiles, sliced ¼ cup chopped Scallions ¼ cup chopped Cilantro 2.5 tbsp Fish Sauce 1 tbsp FYR BLK Hot Sauce 1 medium Limes, juiced 2 Serrano Chiles, sliced ¼ cup chopped Scallions ¼ cup chopped Cilantro 2.5 tbsp Fish Sauce 1 tbsp FYR BLK Hot Sauce 1 medium Limes, juiced How to Make Black Pepper Steak Skewers Start by adding the soy sauce, FYR BLK sauce, minced garlic, sesame seeds, dijon mustard, black pepper, and kosher salt to a medium sized bowl. Give it a good mix and then set to the side. Next, cube up your tri-tips into 2” chunks. Add the steak to a food-safe large plastic bag or bowl, then pour marinade over the steak in the bag and mix thoroughly. Then place in the fridge to marinate for at least 4 hours but ideally overnight. On grilling day, start by preheating your grill to a medium-high heat (around 375F) using a three-zone cooking method. As the grill heats, pull out your steak and discard any excess marinade. Divide into 2-3 groups and thread beef onto your skewers. Next, add all the ingredients for the chile herb sauce to a bowl and mix. Set to the side until ready to serve. Once the grill is ready, add the black pepper steak skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Flip the skewers over once they are nicely caramelized and cook for another 6-7 minutes or until the meat is 120F internal. As the steaks finish cooking, brush some of the sauce over the top of each piece. Once done, pull the skewers off and let rest for 10 minutes. Pull the steaks off the skewers, slice, serve and enjoy! Tips and Tricks While this recipe is fairly simple and almost foolproof, you can follow a few tips and tricks to ensure you get the best black pepper steak experience. Metal Skewers– These are what we use in pretty much all of our recipes. First off, they are able to hold more meat. Secondly, they don’t burn when placed over an open flame, which is an obvious benefit when we’re constantly cooking with fire. Uniform Size– Keeping each steak piece similar in size to the others gives you an even cooking time so that everything is ready to go at the same time and can enjoy the best steak together. Avoid tough cuts– While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Marinate as long as possible– Sometimes it can be hard to know what you want to make for dinner the night before, but allowing the meat plenty of time to marinade is how to get the best flavor that these have to offer. Shop at the Meat Market– Instead of running to a chain grocery store, if you have a local meat market, go there! They will have the best quality beef that will hold the best flavors. Metal Skewers– These are what we use in pretty much all of our recipes. First off, they are able to hold more meat. Secondly, they don’t burn when placed over an open flame, which is an obvious benefit when we’re constantly cooking with fire. Uniform Size– Keeping each steak piece similar in size to the others gives you an even cooking time so that everything is ready to go at the same time and can enjoy the best steak together. Avoid tough cuts– While the marinade can help soften some meats, you want to avoid stew meat or other cuts that have a tendency to be chewy. Marinate as long as possible– Sometimes it can be hard to know what you want to make for dinner the night before, but allowing the meat plenty of time to marinade is how to get the best flavor that these have to offer. Shop at the Meat Market– Instead of running to a chain grocery store, if you have a local meat market, go there! They will have the best quality beef that will hold the best flavors. How to Store Leftovers & Reheat If you have any leftovers after serving this recipe, there are a few options for heating the black pepper steak back up. The first thing you can do is to put them in a frying pan with a little bit of olive oil. Remember, they are already cooked so you don’t want to cook them too long or the meat will get dry. Simply stir and flip them as they warm and pull them once they’re heated to your liking. You can also preheat the oven to 350 degrees Fahrenheit and wrap the steak in aluminum foil on a baking sheet. This option helps the meat retain moisture while it warms. What to Serve With Black Pepper Steak Skewers Black pepper steak skewers are delicious all on their own. You can turn this dish into an epic meal by pairing it along with a crispy salad, fried rice, mashed potatoes or even sweet potato fries. If you’re all in on skewers, then make sure to check out my The Best Skewers Recipes article! Recipe FAQ’s What is the Best Steak for Skewers? The best kind of meat for skewers is typically a top sirloin steak or New York strip steak. We used tri-tip for this recipe and by allowing extra marinating time will still get a delicious flavor and tender bite of steak. You also don’t want anything with a lot of excess fat as you need the muscle fibers to absorb flavor from the marinade. Chicken is also a great option for marinated skewers, since it is such a lean meat. If you’d like to try some chicken skewers give my Chicken and Scallion Skewers a try! How Long Do You Cook Black Pepper Steak Skewers on the Grill? For 1-inch cubes, you will need to cook for about 7 minutes on each side of the meat. How Do You Know When Steak Skewers Are Done? You don’t want to overcook the skewers or the meat will become dry and chewy. Check them frequently with a meat probe until they reach your desired internal temperature. Here, at OTFC, we shoot for an internal temp of 120F because that’s our perfect medium rare steak. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Needing more spice in your life? My spice line can help with that. Check them out here. Steak & Marinade: ▢ 2 Whole Tri-Tip cubed▢ 1.5 cups Soy Sauce low sodium▢ 2 tbsp FYR BLK Hot Sauce▢ 2 tbsp Minced Garlic▢ 1 tbsp Sesame Seeds▢ 1 tbsp Dijon Mustard▢ 1 tbsp Black Pepper▢ 2 tsp Kosher Salt ▢ 2 Whole Tri-Tip cubed ▢ 1.5 cups Soy Sauce low sodium ▢ 2 tbsp FYR BLK Hot Sauce ▢ 2 tbsp Minced Garlic ▢ 1 tbsp Sesame Seeds ▢ 1 tbsp Dijon Mustard ▢ 1 tbsp Black Pepper ▢ 2 tsp Kosher Salt Chile Herb Sauce: ▢ 2 Serrano Chiles sliced▢ ¼ cup chopped Scallions▢ ¼ cup chopped Cilantro▢ 2 tbsp chopped Mint▢ 2.5 tbsp Fish Sauce▢ 1 tbsp FYR BLK Hot Sauce▢ 1 medium Limes juiced ▢ 2 Serrano Chiles sliced ▢ ¼ cup chopped Scallions ▢ ¼ cup chopped Cilantro ▢ 2 tbsp chopped Mint ▢ 2.5 tbsp Fish Sauce ▢ 1 tbsp FYR BLK Hot Sauce ▢ 1 medium Limes juiced In a bowl, add the soy sauce, FYR BLK sauce, minced garlic, sesame seeds, dijon mustard, black pepper and kosher salt. Mix together. Cube up your tri-tips into 2” chunks. Add the steak to a food safe bag or bowl, then add the marinade. Mix thoroughly. Place in the fridge to marinate for at least 4 hours but ideally overnight.Preheat your grill to a medium high heat (around 375F) using a three zone cooking method.As the grill heats, pull out your steak and discard any excess marinade. Divide until 2-3 groups and skewer on to your skewers.Next, add all the ingredients for the chile herb sauce to a bowl and mix. Set to the side until ready to serve.Once the grill is ready, add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal.As the steaks finish cooking, brush some of the sauce over the top of the steak. Once done, pull the skewers off and let rest for 10 minutes.Pull the steaks off the skewers, slice, serve and enjoy! In a bowl, add the soy sauce, FYR BLK sauce, minced garlic, sesame seeds, dijon mustard, black pepper and kosher salt. Mix together. In a bowl, add the soy sauce, FYR BLK sauce, minced garlic, sesame seeds, dijon mustard, black pepper and kosher salt. Mix together. Cube up your tri-tips into 2” chunks. Cube up your tri-tips into 2” chunks. Add the steak to a food safe bag or bowl, then add the marinade. Mix thoroughly. Add the steak to a food safe bag or bowl, then add the marinade. Mix thoroughly. Place in the fridge to marinate for at least 4 hours but ideally overnight. Place in the fridge to marinate for at least 4 hours but ideally overnight. Preheat your grill to a medium high heat (around 375F) using a three zone cooking method. Preheat your grill to a medium high heat (around 375F) using a three zone cooking method. As the grill heats, pull out your steak and discard any excess marinade. As the grill heats, pull out your steak and discard any excess marinade. Divide until 2-3 groups and skewer on to your skewers. Divide until 2-3 groups and skewer on to your skewers. Next, add all the ingredients for the chile herb sauce to a bowl and mix. Set to the side until ready to serve. Next, add all the ingredients for the chile herb sauce to a bowl and mix. Set to the side until ready to serve. Once the grill is ready, add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Once the grill is ready, add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal. Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal. As the steaks finish cooking, brush some of the sauce over the top of the steak. As the steaks finish cooking, brush some of the sauce over the top of the steak. Once done, pull the skewers off and let rest for 10 minutes. Once done, pull the skewers off and let rest for 10 minutes. Pull the steaks off the skewers, slice, serve and enjoy! Pull the steaks off the skewers, slice, serve and enjoy! Serving: 4g | Calories: 231kcal | Carbohydrates: 11g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 56mg | Sodium: 7253mg | Potassium: 614mg | Fiber: 3g | Sugar: 3g | Vitamin A: 301IU | Vitamin C: 17mg | Calcium: 98mg | Iron: 4mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!