Charcoal-Grilled Beef Bites with Canuck-Style Alabama White Sauce

These kabobs can be served off the skewer as beef bites in cocktail glasses with the white sauce as appetizers. Or for a main, serve each kabob with a garden salad and drizzle each with some of the sauce. Note: the recipe was adapted from one developed for Canada Beef by grill champions, Maddie & Kiki and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal grills are similar; vents and lids differ but have the same purpose. Always refer to the user manual for light up, heating instructions and direct-heat cooking for your grill. To use a gas grill, see the alternate method below.
Yield 8 Servings Prep. Time 15 min Cooking Time 8 min Total Time 23 min

Ingredients

Here are the following ingredients:

  • Natural lump charcoal

Reverse Marinade

  • Half small red onion, thinly sliced
  • 1 clove garlic, thinly sliced
  • 3 tbsp (45 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • Salt and pepper

Kabobs

  • 1 lb (500 g) Beef Top Sirloin Cap Grilling Steak, 1 inch (2.5 cm) thick
  • Salt
  • Skewers (soaked if bamboo)

Canuck-Style Alabama White Sauce

  • 1 cup (250 mL) mayonnaise
  • ¼ cup (60 mL) cider vinegar
  • 1 tbsp (15 mL) Dijon mustard
  • 2 tbsp (30 mL) maple syrup
  • 2 tsp (10 mL) prepared horseradish
  • 1 tsp (5 mL) lemon juice
  • 1/2 tsp (2 mL) EACH garlic powder, onion powder and Worcestershire sauce
  • Salt and pepper

To Serve

  • Cocktail/juice glasses
  • Toothpicks
  • Chopped fresh chives

Directions

Follow these cooking methods/directions: 1. Load fire bowl of kamado-style grill with natural lump charcoal in an even 2-inch (5 cm) thick layer. Light the charcoal with a paper towel in the coals or charcoal-safe fire starter and place the grill grate over top. Close lid and preheat to medium-high (400°F/200°C), adjusting the top and bottom vent to achieve this constant temperature. 2. Reverse Marinade: Meanwhile, combine onion, garlic, oil, vinegar and salt and pepper, to your taste, in a shallow dish that will fit the cooked beef cubes. Set aside. 3. Kabobs: Cut steak into 1-inch (5 cm) cubes and pat dry with paper towel. Season liberally with salt and thread onto skewers. Place the skewers on preheated lightly oiled grill and cook for about 8 minutes, turning to brown on all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). 4. Remove the beef cubes from the skewers and place directly into the Reverse Marinade, turning to coat. Let rest for 5 minutes. 5. White Sauce: Meanwhile, whisk together mayonnaise, vinegar, mustard, maple syrup, horseradish, lemon juice, Worcestershire sauce, garlic powder and onion powder in a medium bowl. Season with salt and pepper to taste. 6. To Serve: Put a spoonful of the White Sauce into each cocktail glass. Use toothpicks to pick up each beef bite cube from marinade and place into each cocktail glass on top of the White Sauce (discard excess marinade). Serve garnished with chives.    Gas Grilling Method: Cook skewers in closed barbecue preheated to 400°F (200°C) for about 8 minutes, turning to brown on all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).