Beef and Pork Skewer (thin sliced meats combined in one skewer)

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, and vinegar. Make sure it's at room temperature at this stage. Then, whisk the egg mixture into the green chimichurri mixture until well emulsified and combined.  

Additional Ingredients: 

1 package of thin sliced pork coppa about 1.75lbs

1 package of thin top sirloin steak about 1.75lbs

fresh thyme

Arugula microgreens tossed in 1 tsp of red wine vinegar and 1 tsp of olive oil. 

Optional additional spices you could go chipotle powder or some chipotle in adobo. You could also do ginger and more garlic. 

Directions for skewers (here's a link to my Instagram video): 

1. Create the layers of meat by pounding out the meat super thin - as thin as you can get it.  Lay half the beef down in a thin layer about 12x12. Brush with meat glue, season with pepper, thyme, and garlic powder. Layer the pork, brush, and season. Repeat for two more layers, finishing with the pork. 

2. Cover with plastic wrap, add another sheet tray on top, and a heavy object on top. Refrigerate for at least 4 hours. 

3. While your meat is resting, you can make the sauce and grilling glaze. To help cut squares evenly and cleanly, place the tray of meat in the freezer for 30 minutes before slicing. 

4. Cut the meat into uniform-sized square pieces and then stack 6-8 pieces per skewer. 

5. Grill over medium-high heat 5 minutes per side. After 20 minutes. Brush with grilling glaze on one side. Let sit for 1 minute. Turn, brush on 2nd side, let sit for 1 minutes. Repeat on last 2 sides. After a total of 25 minutes, your meat should be glistening and perfectly cooked. 

6. Serve on top yucca fries and green beans. Drizzle chimichurri sauce on top of the meat and garnish with dressed micro greens. Serve right away! 

For the crispy roasted yucca fries.  Spray the yucca fries generously with cooking spray and bake them (from frozen) in the oven at 400 degrees for about 10 minutes. Flip, spray again and sprinkle with salt and hot smoked paprika. Bake another 5-7 minutes until crispy.  Serve under the skewer. 

Wine pairing: 

Tikal
Patriota
Malbce-Bonarda
Mendoza, Argentina
2020