Grilled Vermont Beef Skewers on the Arteflame

Introduction

Grilled Vermont Beef Skewers are a celebration of deep, bold flavors. Cooking these skewers on the Arteflame grill gives them a steakhouse-quality sear and perfectly even doneness using the unique reverse sear method. You'll love how the solid steel cooktop perfectly sears without burning, locking in all those natural Vermont beef juices.

Ingredients

• 2 lbs Vermont beef sirloin, cut into 1.5-inch cubes
• 3 tbsp Worcestershire sauce
• 2 tbsp soy sauce
• 2 tbsp Dijon mustard
• 3 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into pieces
• 1 yellow bell pepper, cut into pieces
• Salt to taste
• 3 tbsp unsalted butter (for grilling)
• Metal or soaked wooden skewers

Instructions

Step 1: Fire up the Arteflame grill

1. Pour vegetable oil on three paper napkins.
2. Place the soaked napkins in the center of the grill.
3. Stack firewood over the napkins.
4. Light the napkins and allow the fire to build.
5. Let the grill heat up for about 20 minutes until the center grate reaches 1,000°F and the outer cooktop is evenly hot.

Step 2: Marinate the Vermont beef

1. In a bowl, mix Worcestershire sauce, soy sauce, Dijon mustard, minced garlic, brown sugar, black pepper, and smoked paprika.
2. Add beef cubes and toss to fully coat.
3. Cover and refrigerate for at least 1 hour or up to overnight for deeper flavor.

Step 3: Build the skewers

1. Thread the marinated beef onto skewers, alternating with red onion and bell pepper chunks.
2. Sprinkle lightly with salt before grilling.

Step 4: Sear the skewers

1. Add a tablespoon of butter to the center grill grate just before searing.
2. Place the skewers on the 1,000°F center grate for about 1-2 minutes per side to get a deep, flavorful crust.
3. Be mindful not to crowd the grill.

Step 5: Reverse sear to desired doneness

1. After searing, move the skewers to the cooler outer flat cooktop.
2. Continue cooking the skewers, turning every 2-3 minutes, until the internal temperature is 15°F below your final desired temp (e.g., remove at 135°F for medium-rare).
3. Let rest 5 minutes before serving.

Tips

• Use Vermont grass-fed beef for the best flavor and marbling.
• Don’t skip the resting time after grilling – it finishes the cook and evenly distributes juices.
• Add more butter while cooking on the flat top for extra richness.
• Group skewers by veggie type if you want more control over doneness.
• Cut beef uniformly so it cooks evenly during reverse searing.

Variations

1. Spicy Maple Skewers: Add 1 tbsp Vermont maple syrup and crushed red pepper flakes to the marinade for a sweet-heat flavor boost.
2. Asian Fusion Skewers: Swap Dijon and Worcestershire with hoisin sauce, ginger, and rice wine vinegar.
3. Garlic Herb Skewers: Add fresh rosemary, thyme, and double the garlic to the marinade for a herbaceous twist.
4. Bourbon BBQ Skewers: Mix a splash of Vermont bourbon and BBQ sauce into the marinade for deeper smokey richness.
5. Mediterranean Skewers: Use olive oil, lemon juice, oregano, and a touch of cumin instead of the standard marinade.

Best pairings

• Grilled rosemary potatoes (on the flat cooktop)
• Asparagus tossed in butter and garlic
• Corn on the cob with chili-lime butter
• Toasted flatbread or grilled pita
• Chilled Vermont hard cider or a bold red wine like Zinfandel

Conclusion

These Grilled Vermont Beef Skewers are the ultimate backyard grilling experience, made flawless with the powerful yet precise Arteflame grill. With steakhouse-level searing over firewood and juicy perfection from the reverse sear, this dish will impress every time.