- 1/2 Teaspoon smoked paprika
- 1/2 Teaspoon garlic powder
- 1 Teaspoon ground cumin
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- 11/2 Pounds skirt steaks (4 ounces each)
- 24 medium bamboo or wooden skewers
- 1/4 Cup apricot jam
- 1/2 Cup apple cider vinegar
- 1/2 Cup California raisins
In a small bowl combine the paprika, garlic powder, cumin, salt and pepper. Cut steak into strips, against the grain and rub steak with paprika blend seasoning. Thread each steak strip into a skewer. Meanwhile, prepare dipping sauce by heating together the jam, vinegar, raisins, mustard and orange juice in a medium saucepan over low heat. Remove dipping sauce from heat when it reaches the consistency where it coats the back of a spoon. Pour in to 4 dipping sauce bowls. Sprinkle dipping sauce with diced green onions.
Add 2 tablespoons oil to a grill pan and heat pan or skillet to medium high heat. Add steak sticks and cook steak until desired doneness, turning once. Place steak sticks on each of four dinner plates. Serve with dipping sauce.