Pinchitos
Pinchitos are amazingly delicious Spanish spice-crusted steak bites, and the most sought-after party food we have ever served our friends.
Servings: 4 servings
Ingredients
Pinchos Morunos Steak Rub
- 1 pound venison loin (backstrap)
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
Pinchos Morunos Sauce
- 2 Tablespoons butter, melted
- 1 Tablespoon honey
- 1 Tablespoon lemon juice
- 1 Tablespoon minced garlic
Instructions
- Place the steak on a cutting board, and tenderize it with a Jaccard meat tenderizer. Now use a sharp knife to cut the steak into 1-inch pieces.
- In a bowl mix cumin, coriander, paprika, salt and pepper. Add backstrap pieces to spice mixture and toss to coat well. Press spice mixture into meat so no spice mix is wasted. Let it sit at room temperature for at least 15 minutes or up to 45 minutes.
- Meanwhile, in another bowl, whisk together melted butter, lemon juice, honey, and garlic and set aside.
- Thread seasoned meat onto skewers.
- Grill skewers over high heat for about 3 minutes, turn and cook about another 2 minutes until browned on all sides and an instant read meat thermometer shows the meat has reached an internal temperature of 130 degrees F.
- Immediately after taking the meat skewers off the grill, brush them generously with the butter mixture and transfer to serving platter.
- Sprinkle the pinchitos with your choice of fresh herbs, like oregano or parsley. Serve with lemon wedges and grilled Naan bread.
