Lunchbreak: Grilled Beef Skewers

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Executive Chef Rick Gresh

Flight Club Chicago

111 W. Wacker Drive, Chicago



Guava barbecue sauce, scallion, sesame

Makes 12 skewers – serves 4 -6 people

Flank steak cut into 1” cubes, 3-4 cubes per skewer          1 1/2 pounds – 12 skewers

Scallions, long bias cut; in ice cold water                2 ea

Sesame seeds, toasted                                                  2 tbsp

Guava BBQ sauce                                                             1 recipe

Spice Rub                                                                            1 recipe


  1. Season beef with spice rub.
  2. Warm guava bbq sauce in a saucepan.
  3. Grill beef skewers approx 2-3 min per side.
  4. Brush with warm guava bbq sauce.
  5. Put skewers on plate and garnish with sesame seeds and scallions.

BBQ Sauce – Makes 1 Qt

Guava Puree                      2 ½ cups

Cider Vinegar                     ¾ cup

Dark Rum                            ½ cup

Tomato Paste                    ½ cup

Lime Juice                           ½ cup

Soy Sauce                            ¼ cup

Worcestershire Sauce    ¼ cup

Ginger, minced                 ¼ cup

Green Onion, minced     3 ea

Garlic, minced                   3 ea

Water                                   ½ cup


  1. Combine all ingredients in a saucepan and bring to a boil, lower heat to a simmer reduce to bbq sauce consistency.
  2. Strain and cool.

Spice Rub

Sugar                                     1 ¼ cups

Salt                                         ½ cup

Mustard powder                              ½ cup

Chinese five-spice powder           3 tbsp 2 tsp

Black pepper, ground     1 tbsp 2 tsp

Cinnamon, ground           1 tbsp 2 tsp

Clove, ground                    2 ½ tsp


  1. Combine everything together.


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