Bobby Flay Garlic-Mustard Grilled Beef Skewers Recipe | The Pioneer Woman
Sweet honey and tangy mustard glaze creates juicy meat bites with a warm paprika finish.
Bobby Flay Garlic-Mustard Grilled Beef Skewers: The Ultimate Appetizer
When it comes to grilling, few chefs are as celebrated as Bobby Flay. Known for his bold flavors and approachable techniques, Flay’s garlic-mustard grilled beef skewers are a perfect example of how simple ingredients can be transformed into something spectacular. This recipe is ideal for entertaining—whether you’re hosting a cocktail party, a summer barbecue, or just want to elevate your weeknight dinner.
Why This Recipe Stands Out
What makes Bobby Flay’s grilled beef skewers so memorable is the dynamic interplay of flavors in the glaze—garlic’s pungency, the tang of two mustards, the warmth of Spanish paprika, and a touch of honey for sweetness. All balanced with a splash of soy sauce and vinegar, this glaze caramelizes beautifully on the grill, creating a perfectly browned, juicy, and flavorful bite every time.
Ingredients You’ll Need
- 4 cloves garlic, finely chopped
- 1/4 cup grainy mustard
- 2 tablespoons Dijon mustard
- 2 teaspoons Spanish paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon low-sodium soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1 (2-pound) beef tenderloin, cut into 1-inch pieces
- 10 (6-inch) wooden skewers, soaked in water for 30 minutes
Step-by-Step Cooking Instructions
Preparing the Skewers
Start by soaking your wooden skewers in cold water for at least 30 minutes. This prevents them from burning on the grill and ensures even cooking.
Making the Garlic-Mustard Glaze
In a small bowl, whisk together the finely chopped garlic, grainy mustard, Dijon mustard, Spanish paprika, kosher salt, freshly ground black pepper, low-sodium soy sauce, white wine vinegar, and honey. Cover the bowl and let the mixture sit at room temperature for 30 minutes. This allows the flavors to meld, creating a more complex and delicious glaze.
Assembling and Grilling the Skewers
While the glaze rests, cut your beef tenderloin into 1-inch cubes. Thread the cubes onto the soaked skewers—about 2–3 pieces per skewer.
Heat your grill or grill pan to high. Brush the beef skewers liberally on both sides with the garlic-mustard glaze. Place the skewers on the grill and cook for 2–3 minutes per side, brushing with more glaze as they cook. Aim for a golden-brown exterior and a medium-rare interior—this ensures the beef stays juicy and tender.
Tips for Perfect Grilled Beef Skewers
- Use high-quality beef: Beef tenderloin is recommended for its tenderness, but you can also use sirloin or ribeye for more flavor.
- Don’t overcrowd the skewers: Leave a little space between each piece so they cook evenly.
- Prep ahead: You can marinate the beef in the glaze for up to 1 hour for deeper flavor, but avoid over-marinating as the vinegar can start to “cook” the meat.
- Watch the grill: Beef tenderloin cooks quickly, so keep a close eye on your skewers to avoid overcooking.
Flavor Profile and Serving Suggestions
The glaze in this recipe offers a balanced mix of tangy, sweet, and savory flavors. The mustard and vinegar provide brightness, while paprika and honey add warmth and depth. This makes the skewers equally suitable as an appetizer with cocktails or as part of a larger meal.
Serve your garlic-mustard grilled beef skewers with a simple salad, grilled vegetables, or fragrant rice. For a complete party spread, pair them with other Bobby Flay-inspired appetizers like zippy salsa verde, burrata salad, or mango recipes.
Recipe Variations
- Vegetarian Option: Replace beef with portobello mushrooms, zucchini, or halloumi for a plant-based version.
- Sweet and Spicy: Add a pinch of cayenne or a drizzle of sriracha to the glaze for extra heat.
- Citrus Twist: Stir in a teaspoon of orange zest or lemon juice for a fresh, citrusy note.
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Presentation Tips
Present your skewers on a rustic wooden board or a vibrant platter. Garnish with chopped parsley or microgreens for a pop of color. Offer extra glaze on the side for dipping, and don’t forget lemon wedges for a final squeeze of brightness.
Nutritional Information
While this recipe is indulgent, using lean beef tenderloin keeps it relatively balanced. Here’s a rough nutritional breakdown per skewer (assuming 2–3 pieces per skewer and using lean beef):
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| 120–150 | 12–15g | 8–10g | 3g |
Values may vary based on portion size and beef cut.
Storage and Reheating
- Storing leftovers: Place cooled skewers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently in a skillet or microwave, but for best texture, grill for a minute or two to revive the glaze and caramelization.
Frequently Asked Questions (FAQs)
Can I use a different cut of beef?
Yes, you can use sirloin, ribeye, or even flat iron steak. Just be mindful of cooking times, as fattier cuts may flare up on the grill.
Is this recipe suitable for meal prep?
Absolutely. Skewer and glaze the beef, then store in the fridge for up to 24 hours before grilling.
Can I make this recipe without a grill?
Yes, a grill pan or even a broiler will work. The goal is to get a good sear and caramelization on the glaze.
How can I fix a glaze that’s too thick or too thin?
If the glaze is too thick, whisk in a splash of vinegar or water. If too thin, let it sit at room temperature to thicken, or add a touch more mustard.
What other appetizers pair well with these skewers?
Caprese salad, zucchini fritters, mango salsa, and stuffed mushrooms all complement the bold flavors of this dish.
Final Thoughts
Bobby Flay’s garlic-mustard grilled beef skewers are a testament to the power of thoughtful seasoning and simple technique. Whether you’re hosting friends for cocktails, a family gathering, or simply treating yourself, this recipe delivers on both flavor and presentation. Master the glaze, perfect your grill marks, and these skewers will become a staple in your entertaining repertoire.
Soak your skewers, whisk your glaze, and get grilling—a crowd-pleasing appetizer is just a few minutes away.
References
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