Smoky Steak Party Pops with Sweet and Tangy Raisin Sauce

California Raisin Marketing Board
  • 4 Servings

Ingredients

    • 1/2 Teaspoon
      smoked paprika
    • 1/2 Teaspoon
      garlic powder
    • 1 Teaspoon
      ground cumin
    • 1 Teaspoon
      salt
    • 1 Teaspoon
      black pepper
    • 1 1/2 Pounds
      skirt steaks (4 ounces each)
    • 24
      medium bamboo or wooden skewers
    • 1/4 Cup
      apricot jam
    • 1/2 Cup
      apple cider vinegar
    • 1/2 Cup
      California raisins

Instructions

    1. In a small bowl combine the paprika, garlic powder, cumin, salt and pepper. Cut steak into strips, against the grain and rub steak with paprika blend seasoning.
    2. Thread each steak strip into a skewer. Meanwhile, prepare dipping sauce by heating together the jam, vinegar, raisins, mustard and orange juice in a medium saucepan over low heat.
    3. Remove dipping sauce from heat when it reaches the consistency where it coats the back of a spoon. Pour in to 4 dipping sauce bowls. Sprinkle dipping sauce with diced green onions.
    4. Add 2 tablespoons oil to a grill pan and heat pan or skillet to medium high heat. Add steak sticks and cook steak until desired doneness, turning once. Place steak sticks on each of four dinner plates. Serve with dipping sauce.