Pioneer Woman Bobby Flay Garlic Mustard Grilled Beef Skewers

Pioneer Woman Bobby Flay garlic mustard grilled beef skewers turn beef tenderloin, grainy mustard and garlic into a tender, glazed appetizer in 50 minutes. This easy grilled party appetizer fits game day, cocktail parties and summer cookouts, since the skewers cook fast over high heat.

Let the glaze sit at room temperature for 30 minutes before it touches the beef, because that rest lets the garlic and mustard flavors blend. Skip it and the glaze tastes sharp and flat.

Bobby's glaze mixes grainy and Dijon mustard with paprika, soy sauce and honey, so you get tang, smoke and a little sweetness in one quick bowl. Brushing it on before the grill and again while the beef cooks builds a golden, sticky crust.

Pioneer Woman Bobby Flay Garlic Mustard Grilled Beef Skewers

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

10

minutes

Calories

190

kcal

Tender beef tenderloin cubes get a tangy, honey-sweetened mustard glaze and a quick sear over high heat. They stay juicy and medium-rare inside, with golden grill marks outside.

Ingredients

• 4 cloves garlic, finely chopped
  

• 1/4 c. grainy mustard
  

• 2 tbsp. dijon mustard
  

• 2 tsp. Spanish paprika
  

• 1/4 tsp. kosher salt
  

• 1/4 tsp. freshly ground pepper
  

• 1 tbsp. low-sodium soy sauce
  

• 2 tbsp. white wine vinegar
  

• 1 tbsp. honey
  

• 1 2-pound beef tenderloin, cut into 1-inch pieces
  

Directions

• Soak the skewers: Soak ten 6-inch wooden skewers in cold water for 30 minutes. That keeps the wood from burning on the grill.
• Make the glaze: Whisk 4 cloves finely chopped garlic, 1/4 cup grainy mustard, 2 tablespoons Dijon mustard, 2 teaspoons Spanish paprika, 1/4 teaspoon kosher salt, 1/4 teaspoon pepper, 1 tablespoon low-sodium soy sauce, 2 tablespoons white wine vinegar and 1 tablespoon honey in a small bowl. Cover it and let it sit at room temperature for 30 minutes before using.
• Heat the grill: Heat a grill or grill pan to high. While it heats, cut the 2-pound beef tenderloin into 1-inch pieces if you haven't already.
• Thread and glaze: Thread the beef onto the soaked skewers. Then brush the meat liberally on both sides with the glaze.
• Grill the skewers: Grill the beef for 2 to 3 minutes per side until golden brown and cooked to medium-rare. Brush with the remaining glaze as the skewers cook, then serve them hot.

Tools for this recipe

• Lodge 10.5-inch square cast iron grill pan, GUSTO 12-inch bamboo skewers, 100 count, OXO silicone pastry brush, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

What cut of beef works best for these skewers?

Beef tenderloin is the cut in the original recipe, and it stays very tender with such a short cook time. If you want to save money, sirloin also works, though it will be a little chewier.

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work fine and you can skip the 30-minute soak. Just be careful when you pick them up, because the metal gets very hot on the grill.

Can I make the glaze ahead of time?

The glaze only needs 30 minutes at room temperature, so you can mix it while the skewers soak. If you make it earlier in the day, keep it covered in the fridge and let it come back to room temperature before brushing.

How do I cook the skewers without a grill?

A grill pan on the stovetop works, and the recipe calls for it too. Heat it to high and cook the beef the same 2 to 3 minutes per side.

What is the most common mistake with grilled beef skewers?

Overcooking is the biggest one, since tenderloin cubes go from medium-rare to dry in just a minute or two. Stay by the grill and pull the skewers as soon as they are golden brown.