This year was an amazing season for my favorite Abbot O’ Rabbit Major Little League team, the Cardinals. Of course my son plays on that team. After a grueling series of city league games going into overtime after overtime, our Cardinals were the only AOR team to make it to the final four playoffs. I think they were exhausted. They certainly held their own against the team that ultimately took first place, but we didn’t beat them. Still, a lot of good talent and good energy this year.
For the final team party, Coach Matt teasingly told me to bring something healthful, said he was counting on it 😉 Of course! So I bring you Baseball Beef Sticks. These were especially tender slow-cooked on Matt’s Traeger. Just keep the heat real low on your regular grill and you can produce the same thing. Maybe double the recipe, these were certainly a favorite.
Serves 8 as an appetizer
4 lbs grass-fed sirloin, sliced thin (see note below)
24 wood skewers
2 cloves garlic
2 tsp fresh ginger root, peeled and finely grated or see below
½ cup olive oil
¼ cup real maple syrup
¾ cup wheat free tamari
2 tsp chili pepper flakes
1. Note: you can ask your butcher to thin-slice the meat, it should be about ¼ inch thick. Alternately, freeze the meat and then allow it to partially thaw. This makes it soft enough to cut while rigid enough to slice thin.
2. In a food processor, puree the garlic cloves and peeled ginger (it helps to cube the ginger, use about a 1½ inch section of root) with the olive oil
3. Quickly mix in the remaining marinade ingredients
4. In a bowl, layer the meat and marinade and mix well. Let marinade overnight, or at least 4 hours.
5. Pre-soak the wood skewers in water so they don’t burn when cooking.
6. Pre-heat your grill and then turn it to the lowest setting.
7. Thread the marinated beef onto the skewers.
8. Slowcook the skewers over very low heat until cooked through. Cook to your preference, but slow-cooking is important to retain the tenderness and juices.