Chargrilled Guinness & Roasted Garlic Steak Skewers Recipe

Preheat oven to 400°F (200°C). Trim the tops (about 1/4 inch) from the garlic heads to expose the cloves. Place each head on a square of foil.

Drizzle 1 tablespoon olive oil over each cut head, sprinkle with 1/2 teaspoon salt total (divide between heads), wrap tightly in foil and place on a baking sheet.

Roast until cloves are very soft and golden, about 35–45 minutes. Remove from oven and let cool until easy to handle. Squeeze roasted cloves out of their skins and finely mince or mash into a paste. You should have roughly 4 cloves' worth of paste; reserve for the marinade and fondue.

Prepare beef: pat the beef cubes dry with paper towels to ensure good browning.

Make marinade: in a large bowl whisk together Guinness, 2 tablespoons olive oil, soy sauce, Worcestershire sauce, brown sugar, minced roasted garlic, chopped thyme, 1 teaspoon salt and 1 teaspoon black pepper until combined.

Add beef cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 4 hours (longer will tenderize but can start to cure the meat if over 6 hours).

If using wooden skewers, soak them in water for 30 minutes prior to grilling. Preheat a charcoal or gas grill to high (475–550°F / 245–288°C) for chargrilling; you want a hot direct-heat zone.

Thread marinated beef onto skewers, leaving a small space between pieces to allow even heat circulation.

Oil the grill grates lightly. Place skewers over direct high heat and char for 2–3 minutes per side, rotating to get a good sear on all faces. Total cooking time for medium-rare is about 8–10 minutes depending on cube thickness and grill temperature. Adjust time for desired doneness (add 2–3 minutes for medium).

During the last minute of grilling, baste skewers lightly with any reserved marinade (that has not contacted raw meat) or a mix of 1 tablespoon Guinness and 1 teaspoon olive oil to enhance gloss.

Remove skewers from heat and let rest for 5 minutes. Sprinkle with remaining 1/2 teaspoon salt (if needed) and chopped parsley before serving.

Shred cheeses and toss with the cornstarch in a medium bowl to coat — this prevents the cheese from separating when melted.

In a medium heavy-bottomed saucepan over medium heat, warm the white wine until it is just simmering (do not boil).

Lower heat to medium-low. Gradually add the cheese, a handful at a time, stirring constantly in a figure-eight motion until each addition melts and the mixture is smooth before adding more.

In a small cup, mix the cornstarch with cold water to form a slurry (if not already mixed with cheese). Stir the slurry into the warming fondue to stabilize and thicken slightly.

Stir in the Dijon mustard, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon lemon juice, and a pinch (about 1/8 tsp) freshly grated nutmeg. If you used some roasted garlic for extra depth, add 1/2 teaspoon of the roasted garlic paste now and stir to incorporate.

Keep over very low heat and stir occasionally until smooth and glossy. If mixture is too thick, add up to 1–2 tablespoons more warm wine to reach dipping consistency.

Transfer fondue to a fondue pot set over low heat or a small serving burner to keep warm while serving.

Arrange the chargrilled Guinness & roasted garlic steak skewers on a platter next to the fondue pot. Serve with crusty bread cubes or steamed baby potatoes and lemon wedges.

Encourage guests to dip pieces of steak or bread into the smoked Gouda fondue. Garnish fondue with a light sprinkle of chopped parsley and an optional extra grind of black pepper.