Food and Wine by Jules

This recipe was inspired by a chef on Gronda posting their version of this skewer with thin beef and guanciale slices.  I did my own version here with thin sirloin and thin pork coppa steaks. This recipe will feed 4.  Ingredients for "meat glue": 3 TBSP mayo 2 TBSP dijon mustard 1 TBSP spicy brown mustard 3 tsp dark soy sauce 4 tsp red wine vinegar Salt, pepper and garlic powder - about 1/2 tsp each Combine all ingredients and whisk.  Ingredients for the grilling glaze:  2 TBSP honey 1 TBSP mayo 1 tsp dark soy sauce 4 tsp red wine vinegar Combine all ingredients and reserve at room temperature.  Chimichurri sauce: (this was good but I think I would edit it or make a different sauce to try next time) 1/2 cup olive oil 1 cup packed parsley 2 jalepenos 1 tsp mexican oregano 1/2 tsp pepper 1 clove of garlic 1 egg 2 TBSP lemon juice 4 tsp red wine vinegar Directions for sauce: Combine the first 6 ingredients in a blender. Once blended, whisk together the lemon, egg...