Super Tender Pepper Beef Skewers

These Beef Skewers are so super tender thanks to a great tip I have for you and have a great flavor and heat due to the freshly cracked black pepper.

How to tenderise beef

There are many methods for tenderising beef, the most common being to marinate it (either in an acid or with fruit enzymes) or to beat it with a meat hammer.  Once the meat has been cooked cutting it across the grain can give the illusion of tender meat as it becomes easier to eat.

However my method for tenderising the beef in these pepper beef skewers uses a trick I learnt from a Chinese friend.

To keep the beef tender and allow you to cook it at a super high heat, thus getting a seared outside and a medium interior, give the beef a rub with baking soda (also know as sodium bi-carb). Then let it sit for 10 minutes. Thoroughly rinse of the baking soda and then pat dry.

The meat will be super tender and just melt in the mouth!

What dip to serve with pepper beef skewers?

Pictured above these beef skewers are served with my Easy Béarnaise sauce. It is so packed full of flavor and beef is such a classic combo with béarnaise.

However the pepper beef also works fabulously with honey mustard, garlic mayonnaise, barbecue sauce or a classic ranch sauce.

How to make béarnaise sauce.

You can get the full instructions over on this page: Easy Béarnaise Sauce

But a quick overview:

1. Use a immersion blender to blend egg yolks, tarragon vinegar (or white wine vinegar) and salt together until they become a pale golden colour.
2. Gradually add hot melted butter whilst blending on the slowest setting.
3. Once the sauce has combined add some freshly chopped fresh tarrgaon.

Should I use metal skewers or wooden skewers?

I own both and they both have their pros and cons.

For these Pepper Beef Skewers I tend to use the metal skewers as the the metal helps to heat the centre of my meat meaning I don’t to keep them on the grill as long, thus preserving the tender beef!

Enjoy x

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Pepper Beef Skewers

Pepper Beef Skewers | Get super tender beef with my top tenderising tip!! These easy pepper beef skewers will be the party highlight. Recipe by Sprinkles and Sprouts | Delicious Food for Easy Entertaining #entertaining #partyfood #kebabs #kebobs #tenderbeef #howtotenderisemeat

Course Appetizer

Cuisine Modern Australian

Prep Time 5 minutes

Cook Time 3 minutes

marinating 10 minutes

Total Time 8 minutes

Servings 15

Calories 56 kcal

Author Claire | Sprinkles and Sprouts

Ingredients

You can change the measurement from US to metric at the bottom of this list

• 1 lb skirt steak/bottom round steaks
• 2 tbsp baking soda also called bi-carb
• 1 tbsp oil
• 2 tbsp coarsely ground black pepper
• 1 tsp salt
• 1 serving of béarnaise sauce - recipe here

US Customary - Metric

Instructions

1. Cut the steak into thin strips across the grain.
2. Place the steak in a bowl with the baking soda and stir gently to coat, then set aside for 10 minutes.
3. Whilst the steak is marinating make the béarnaise sauce (if using)
4. Thoroughly rinse the steak strips until no trace of baking soda remains. This will take several minutes.
5. Pat the steak strips dry.
6. Use a bowl or zip lock bag to coat the steak in oil and then add in the black pepper and salt.
7. Thread the steak onto skewers, making sure it is as flat as possible
8. Heat a fry pan or griddle over a high heat and when it is smoking hot, cook the beef skewers for 1 minutes on each side or if you prefer a more cooked steak add an extra 30 seconds to each side.
9. Serve with Béarnaise sauce.

Nutrition Facts

Pepper Beef Skewers

Amount Per Serving

Calories 56 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Cholesterol 19mg 6%

Sodium 612mg 26%

Potassium 98mg 3%

Protein 6g 12%

Vitamin A 0.1%

Calcium 0.5%

Iron 3.4%

* Percent Daily Values are based on a 2000 calorie diet.

Super Tender Pepper Beef Skewers Anecdote
(aka my recipe ramble for those who love the waffle)

I am a lover of beef. For me it needs to be tender tender tender!!!!! Usually that is by barely cooking or cooking for hours.
That is why I love this tenderising trick so much!!! It just makes meat melt in the mouth. I used it in my Oven Baked Crispy Black Pepper Chicken Tenders, the high heat used to get them crispy can dry out chicken, but this trick keeps the chicken juicy and moist!
Same for these beef skewers!!!! So juicy and tender!!!

I made this batch up when I had a couple of friends coming over. One is a vegetarian so I made some of my roasted broccolini for her. Both served with béarnaise sauce and both of so good!!!!!

Right got to go I have cinnamon scrolls in the oven and they are smelling DONE!!!!! tea and cake time 😀 😀 😀 😀

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