These Guinness Steak Skewers with Smoked Gouda Dipping Sauce are a fast and easy appetizer that everyone is sure to love. Perfect St. Patrick’s day food- or any day!
Ingredients
You will be pleased as punch to find out that the ingredient list for these guinness steak skewers is short and sweet.
- Ribeye beef – Cut into 1 1/2 inch cubes. I like to use a ribeye, but a new york strip would also work well.
- Steak seasoning – You can use a homemade blend of steak seasoning, or buy your favorite brand at the grocery store.
- Guinness – Bold in flavor and dark in color, we will reduce the beer to a thicker consistency, then drizzle over the steak bites.
- Butter – I always like to use unsalted butter when cooking; that way it allows me to control the salt content in the recipe.
- Flour – When combined with the melted butter, it forms a paste called a roux; this will be the base for our dipping sauce and allows it to thicken.
- Milk – We add this to the roux to thin it out and make our sauce have a dippable consistency. I use whole milk, but any milk fat percentage will work.
- Smoked Gouda cheese – You want this to be shredded. I know it saves time to buy pre-shredded, but it really is worth shredding your own cheese; it melts smoother.
How to Make Guinness Steak Skewers
Cube beef, thread it on skewers and season with steak seasoning, then brush on the reduced Guinness while you sear them. It’s that easy!
- Reduce Guinness. Pour the Guinness into a small saucepan over medium-high heat. Bring to a simmer and reduce until the liquid measure approximately ⅓ cup.
- Add beef to skewers. Thread the beef onto skewers and season with steak seasoning. Heat a flat stop griddle, grill pan or large skillet over high heat. Drizzle the skewers with olive oil.
- Cook skewers. Add the skewers to the pan and brush the top generously with the Guinness reduction using a basting brush. Sear the steak for a few minutes before rotating the skewers ¼ turn, again brushing the reduction on the top side. Repeat until all four sides have been seared and all the reduction has been used. Turn the skewers to coat them in the boiled down Guinness sauce on the pan. Remove to a serving platter.
- Make roux. Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, then slowly whisk in the milk.
- Add cheese. Once the milk has thickened to a cream-like thickness, whisk in the gouda, ⅓ a time, waiting to add the next batch until the previous one is fully incorporated.
- Season and serve. Season with freshly ground pepper and pour into a small bowl. Serve alongside the skewers.
Tips on making these Guinness Glazed Steak Skewers
Word of warning: WATCH THE GUINNESS. I didn’t do this the first time around.
First, it boiled over (and let me tell you right now, it is frustratingly difficult to clean up boiled on, scalded, burned Guinness), and then I walked away to grill a pizza and it finished reducing VERY quickly- then I had a burned on mess in the pan.
All in all, burned on Guinness is a bear to clean up and will make your kitchen smell like, well, burned Guinness.
But if you actually WATCH what you’re doing, its super easy.
The Guinness will caramelize as it drips off the steak and on to the pan. You can brush this super-reduced Guinness onto the skewers for even more flavor impact.
The gouda cheese sauce is really straightforward as well. The actual cooking portion of this took about 10 minutes, and was a hit with all three of us.
Jonathan was a huge fan of the fact that he got to dip and was in love the gouda fondue- we had to have a talk during dinner about how we don’t just eat cheese sauce with a fork. WHICH I HAVE DEFINITELY NEVER DONE.
If you like these Guinness-Glazed Beef Skewers with Smoked Gouda Dipping Sauce, have a look at these:
Guinness-Glazed Beef Skewers with Smoked Gouda Dipping Sauce
Ingredients
- 1.5 lbs ribeye beef cut into 1 1/2
- 2 tablespoons steak seasoning
- 1 bottle Guinness
- 2 T butter
- 1 T flour
- 3/4 cup milk
- 1 1/4 cups smoked Gouda cheese shredded
Instructions
- Pour the Guinness into a small saucepan over medium-high heat. Bring to a simmer and reduce until the liquid measure approximately ⅓ cup.
- Thread the beef onto skewers and season with steak seasoning. Heat a flat stop griddle, grill pan or large skillet over high heat. Drizzle the skewers with olive oil.
- Add the skewers to the pan and brush the top generously with the Guinness reduction using a basting brush. Sear the steak for 2-3 minutes before rotating the skewers ¼ turn, again brushing the reduction on the top side. Repeat until all four sides have been seared and all the reduction has been used. Turn the skewers to coat them in the boiled down Guinness sauce on the pan. Remove to a serving platter.
- Meanwhile, in a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, then slowly whisk in the milk. Once the milk has thickened to a cream-like thickness, whisk in the gouda, ⅓ a time, waiting to add the next batch until the previous one is fully incorporated. Season with freshly ground pepper and pour into a small bowl. Serve alongside the skewers.
Krystal Lewis says
What if you don’t like stout is there something else that could be used?
Jacqueline says
For what its worth, I don’t like stout either and love these. You could use whatever kind of steak sauce or marinade that you’d like.
Danielle says
I’m not a stout beer fan either my suggestion and what I’m currently trying is the Guinness Blonde.Not quite as strong but should give the great flavor!
Rachel says
Delicious!! This is definitely a keeper !
Stuart Weitzman online says
Hey, thanks for sharing I always look forward to reading your posts one of the few blogs I still follow!
Amanda R says
I love the concept here, but it was a bit more time consuming than I’d hoped for as an “easy Super Bowl” heavy appetizer. The Guiness takes a long time to reduce – and even after about 15 minutes, it didn’t reduce to anything thick like a sauce. I would recommend marinating these steak bites in the reduction pouring it over in a bag and if cooking on a flattop skipping the skewer altogether. My meat was overcooking but not browning so I pulled them off the skewer and cooked them on very high heat in a skillet with olive oil until crispy.
The Gouda cheese sauce was very boring. So I added a couple shakes of Worcestershire sauce and Tabasco sauce and that brought it to life.