Tamarind Lime Beef Skewers

This recipe has been on my list to make for a while and I wish I had made it sooner.  I guess winter was holding me back...that and I just learned how to use our grill.  I know, that sounds insane for somebody who loves cooking as much as I do but the hubby always handled that.  We had the grill 2 years before I found out I couldn't eat gluten anymore.  I never wanted to use the grill anymore because of all the grilled buns, beer brats, and gluten-containing sauces it had been contaminated with.  After that, we only grilled when we had a lot of people over and I would either cook my own food inside or wrap my food in aluminum foil so it couldn't touch the grill directly.  I don't know if any reading this has experienced this but being afraid of food is a horrible, sickening feeling...especially when we're trying to not draw attention to our "special" diets and just enjoy ourselves like everyone else.  Last year, I got really sick of feeling that way and having to take those precautions in my own home.  So I took my grill back.  I spent two days cleaning it until it looked new again and I was certain no burned-on gluten was left (gluten is insanely sticky).  Since then, we've been using the grill only for food that's safe for me and I haven't gotten sick at all.  Which is the way it should be at home.

Back to the recipe...I love tamarind!  I first picked it up as an impulse buy at the grocery store.  I loved how sticky and sour it was.  It was like a naughty candy that grows in nature.  I never have any uses for it though!  I know it's an ingredient in barbecue sauce and some Chinese dishes but I still don't really have any recipes for it and in foods like barbecue sauce, it's more of a background flavor.  The tamarind in this dish definitely stands out amongst the other ingredients and I think the lime complements the tamarind really well.  I used a tamarind concentrate that you can order off Amazon.  Aside from tamarind, I'm also a little obsessed with limes.  I had never grilled any sort of fruit before and I'm so glad I tried this.  These limes are rubbed with coconut sugar before they are grilled.  After grilling, they have such a unique flavor and become very soft.  I just sliced the rind open with a knife and ate the inside.

Tamarind Lime Beef Skewers

★★★★★ 5 from 1 reviews

• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 mins
• Yield: 2 servings 1x

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Ingredients

• 1 lb skirt steak
• 3 small limes
• 3 Tbsp coconut sugar
• salt and black pepper
• sesame seeds to garnish, optional

Marinade:

• 4 cloves garlic, minced
• ¼ C lime juice
• ¼ C coconut aminos

Tamarind lime sauce:

• 1 Tbsp coconut oil
• 1 clove garlic, minced
• ½ tsp ground ginger
• ½ Tbsp tamarind concentrate
• 2 Tbsp lime juice
• ¼ C coconut aminos
• 2 Tbsp honey
• ½ Tbsp tapioca starch
• ½ Tbsp cold water

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Instructions

1. Preheat your grill.
2. If you're using wooden skewers, soak them in water for 20 minutes.
3. Slice steak into ¼ inch slices.
4. Whisk together the marinade ingredients (4 cloves garlic, lime juice, and coconut aminos). Place marinade and sliced steak together in a shallow bowl and transfer to the refrigerator for 20 minutes.
5. Meanwhile start on the sauce. In a small saucepan over medium heat, melt the coconut oil. Add garlic and cook until fragrant.
6. Whisk in ginger, then coconut aminos, tamarind, lime juice, and honey. Increase heat to medium-high.
7. Dissolve tapioca starch in the cold water. When the sauce starts to boil, mix in the starch. Remove from heat, once thickened.
8. Once the steak has marinated a full 20 minutes, skewer the meat lengthwise. Sprinkle with salt and a very generous amount of black pepper then brush on a coating of the sauce (reserve some sauce for later).
9. Cut up your limes into equal-sized slices. Thicker slices are easier to skewer. Skewer the limes and rub coconut sugar on each side.
10. Place both the steak and limes on the hot grill and cook 3-5 minutes per side, depending on how done you prefer your steak.
11. Once the steak is done, brush with more sauce and garnish with sesame seeds. Serve with the grilled lime slices.
12. Don't eat the sticks :P