MAPLE MEETS MEAT

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We live in maple syrup country, so there’s no reason we shouldn’t let this subtle, nuanced nectar of tastiness infuse nearly every culinary project we tackle. Accordingly, this recipe from a Quebec-born chef published in The Art of BBQbrings together maple syrup, a bold blend of spices, and sirloin steak to make skewers with a caramelized depth that compels and delights. The skewers are in no way “sweet,” and guests will be hard-pressed to guess the X factor, but they definitely offer a savory profile that is enjoyable as heck.

This adaptation of the book’s recipe cut the marinade time, reduced the amount of vegetables, and added a seasoning step for the vegetables.

James Norton / Heavy Table

MAPLE SYRUP SKEWERS

2 1/4 pounds of sirloin steak

Marinade
2 Tbsp Butcher Blend spice mix (see below)
2 Tbsp smoked paprika
Juice of 1 lime
1 Tbsp Worcestershire sauce
5 Tbsp maple syrup
1/2 cup olive oil

Skewers
1 red bell pepper, cut into 1 1/2” squares
1 green bell pepper, cut into 1 1/2” squares
2 red onions, cut into 1 1/2” squares
2 Tbsp olive oil
2 tsp salt
1 tsp pepper

Make marinade by combining spice mix, paprika, lime juice, Worcestershire sauce, maple syrup and olive oil. Cut the meat into 1 1/2” cubes, place in a resealable bag and mix with marinade. Seal bag and refrigerate for 3-4 hours.

In a bowl, mix red pepper pieces, green pepper pieces, and onion pieces with 2 Tbsp olive oil, 2 tsp salt and 1 tsp pepper. Thread meat, peppers, and onions onto 4 skewers. Let them sit at room temperature for 1-2 hours.

James Norton / Heavy Table

Preheat your grill with coals banked to one side, clean it, and oil the grate.

Place the skewers over direct heat on the grill for 2 minutes, turning halfway through. Move them to indirect heat and close the lid, cooking for 3-5 more minutes.

BUTCHER BLEND SPICE MIX

Mix 4 Tbsp sea salt, 1 Tbsp red pepper flakes, 1 Tbsp ground black pepper, and 1 Tbsp dried onion in a jar and store at room temperature.