Introduction

These Irish Guinness-Marinated Steak Kebabs are bursting with deep, rich flavors. The steak is marinated in Guinness for maximum tenderness, then reverse-seared on the Arteflame grill to a perfect, juicy finish. With the high heat center grate delivering a steakhouse-quality sear and the surrounding flat griddle allowing for precise temperature control, you’ll grill these kebabs to perfection, locking in all the delicious juices. Get ready to impress with this Irish-inspired grilled feast!

Ingredients

• 1.5 lbs beef sirloin, cut into 1.5-inch chunks
• 1 cup Guinness beer
• 2 tbsp Worcestershire sauce
• 3 garlic cloves, minced
• 1 tbsp brown sugar
• 1 tsp Dijon mustard
• 1 tsp black pepper
• 1 tsp salt
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 tbsp butter (for grilling)
• Wooden skewers (soaked in water for 30 minutes)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the fire to establish for about 20 minutes until the cooktop is hot and ready.

Step 2: Marinate the Steak

1. In a bowl, mix Guinness beer, Worcestershire sauce, minced garlic, brown sugar, Dijon mustard, black pepper, and salt.
2. Place the steak chunks in the marinade and refrigerate for at least 2 hours (or overnight for maximum flavor).

Step 3: Assemble the Kebabs

1. Thread the marinated steak, bell peppers, and red onion pieces onto the soaked skewers.
2. Ensure even spacing for optimal grilling.

Step 4: Sear the Steak on the Center Grill Grate

1. Place the kebabs on the center grill grate, searing each side for about 1 minute to lock in juices.
2. Flip the kebabs to ensure even searing all around.

Step 5: Finish Cooking on the Flat Griddle

1. Move the seared kebabs to the flat griddle cooktop.
2. Cook to desired doneness, rotating occasionally. Use a meat thermometer and remove the kebabs when they’re about 15°F below the final temperature.

Step 6: Rest and Serve

1. Let the kebabs rest for 5 minutes to allow juices to redistribute.
2. Serve hot and enjoy!

Tips

• Use butter instead of oil for a deeper, richer flavor.
• Let the steak marinate longer for more intense flavor.
• Rotate the kebabs on the griddle for even cooking.
• Use a meat thermometer for precision cooking.

Variations

1. Spicy Irish Kebabs: Add 1 tsp cayenne pepper to the marinade for a fiery kick.
2. Garlic Herb Infused: Mix fresh rosemary and thyme into the marinade for a fresh herbaceous flavor.
3. Sweet & Savory: Add 2 tbsp honey to the marinade for a balance of sweet and malty flavors.
4. Bourbon-Infused: Replace half of the Guinness with bourbon for a smoky undertone.
5. Asian-Inspired: Add soy sauce and sesame oil for an umami-packed twist.

Conclusion

These Irish Guinness-Marinated Steak Kebabs bring out the best in steak, giving it a deep, malt-infused flavor while locking in tenderness with the Arteflame grill’s exceptional high-heat searing. The reverse searing method ensures the steak remains juicy and flavorful. Whether for a festive occasion or just a backyard cookout, you’ll love the bold flavors these kebabs deliver!

Best Pairings

• Beer: A chilled pint of Guinness complements the steak’s deep flavors.
• Side Dish: Serve with grilled potatoes and buttery asparagus.
• Sauce: A Guinness reduction drizzle enhances every bite.
• Bread: Pair with a slice of warm soda bread for a complete Irish experience.