Bobby Flay Beef Skewers
4 cloves garlic, finely chopped 1/4 c. grainy mustard 2 tbsp. dijon mustard 2 tsp. Spanish paprika 1/4 tsp. kosher salt 1/4 tsp. freshly ground pepper 1 tbsp. low-sodium soy sauce 2 tbsp. white wine vinegar 1 tbsp. honey 2-pound Pasture to Plate Co. beef kabobs or steak of your choice, cut into 1-inch pieces
Soak ten 6-inch wooden skewers in cold water for 30 minutes.
For the garlic-mustard glaze: Whisk together the garlic, both mustards, paprika, salt, pepper, soy sauce, vinegar, and honey in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
For the skewers: Heat a grill or grill pan to high. Thread the steak kabobs onto the skewers. Brush liberally on both sides with the glaze. Grill the meat until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze, 2 to 3 minutes per side.