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Homemade Dill Pickle Beef Skewers recipe photo
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Dill Pickle Beef Skewers

Tender beef is marinated in pickle juice, quickly seared, then paired on skewers with mini dill pickles for a tangy, bite-sized appetizer.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 48 servings

Ingredients

  • 10 oz flatiron steak (see notes)
  • 1 cup pickle juice
  • 1 small red onion peeled and thinly sliced
  • black pepper to taste
  • 1 tablespoon oil
  • salt to taste
  • 24 mini dill pickles cut in half
  • fresh dill for garnish
  • sweet mustard to serve

Instructions

  • Pound the flatiron steak with a smooth meat mallet or heavy rolling pin to tenderize and even its thickness.
  • Pour the pickle juice into a shallow container, then add the thinly sliced red onion and a little black pepper.
  • Add the steak to the pickle-onion mixture, seal the container, and marinate in the refrigerator for 3–5 hours.
  • Heat a heavy-based frying pan over medium-high until hot.
  • Remove the steak from the marinade and pat it dry with paper towels.
  • Rub the steak with the tablespoon of oil and season lightly with salt and additional black pepper if desired.
  • Flash-fry the steak in the hot pan for about 2 minutes per side for a medium-rare to medium finish, then transfer to a plate and tent with foil to rest.
  • Cut each mini dill pickle in half. Thinly slice the rested steak across the grain, then cut each slice in half into small pieces suitable for skewering.
  • Thread a small piece of beef and half a dill pickle onto a cocktail stick or small skewer to make each skewer.
  • Refrigerate the assembled skewers until needed, then serve with sweet mustard and a garnish of fresh dill.

Equipment

  • shallow container or small tupperware
  • Meat Mallet or Rolling Pin
  • heavy-based frying pan
  • Tongs
  • Cutting Board
  • Sharp Knife
  • foil (for resting)
  • cocktail sticks or small skewers

Notes

  • Use flatiron, skirt, hanger, flank, or fillet as alternatives.
  • Marinate 3–5 hours for best flavor and tenderness.
  • Pat steak dry before searing to get a good crust.
  • Slice across the grain for tender pieces.
  • Assemble skewers just before serving or refrigerate until needed.