My friend and fellow food blogger Erika Kerekes recently launched a line of amazing tangy gourmet sauces called Not Ketchup. They’re made with fruit – like cherries, blueberries and dates – instead of tomatoes as well savory spices and cider vinegar to give it a tart kick. One taste and I was hooked. I’ve tried it on burgers and sandwiches and couldn’t wait to experiment with it in the kitchen.
My favorite flavor is cherry chipotle and thought it would pair well with the exotic Asian spices found in 5-spice powder (star anise, cloves, cinnamon, szechuan peppercorn and fennel). The blend turned out to be a delicious and easy marinade for beef skewers. The smokiness of the chipotle mixed with the tangy cherries and complex Asian spices was incredibly yummy. My whole family loved it and I can’t wait to make it again! Click here to order Not Ketchup or find out where to buy it if you live in Los Angeles or Orange County.
- 1 1⁄2 lbs boneless beef rib-eye or top sirloin, cut across the grain into 1/4-inch thick slices
- 1 cup Not Ketchup Cherry Chipotle Sauce
- 1 tablespoon 5-spice powder
- 12 wooden skewers, soaked in water at least 20 minutes
- Combine the cherry chipotle sauce and 5-spice powder in a small bowl until well blended.
- Place slices in a 1 gallon resealable plastic bag. Pour the sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
- Thread beef onto skewers.
- Prepare a grill for high heat cooking. Brush the grill grate with oil. Grill the skewers, turning once, until the beef is browned, 4 to 5 minutes. Serve with a side of Not Ketchup Cherry Chipotle sauce.