Ygritte’s Skewered Hearts
  • 2 lb beef (sirloin tip), cut into heart shapes
  • sriracha
  • olive oil
  • wooden skewers
For the marinade
  • 12 oz beer
  • 2 tbs olive oil
  • 2 tbsp Worcester
  • 6 cloves garlic
  • ½ tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2 tbsp sriracha
  • ¼ tsp salt
  • ¼ tsp pepper
For the dipping sauce
  • 2 tbsp mayonnaise
  • ½ cup yogurt
  • ½ avocado, smooshed
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • salt & pepper, to taste
  1. Prepare the yogurt dipping sauce by blending together all of the ingredients. Cover and refrigerate until ready to use.
  2. Whisk together the marinade ingredients. In a large freezer bag, place hearts and then dump the marinade over top. Secure the bag and refrigerate for 4-8 hours.
  3. An hour before cooking the meat, soak wooden skewers in water. Once skewers are saturated, stab your way through all of the hearts. (3-4 hearts per skewer should suffice.)
  4. Heat a grill pan on the stove over medium-high heat. Liberally drizzle olive oil over the heated pan. Place skewers onto the sizzling hot pan. Cook for 2-3 minutes, then flip, cooking another 2-3 minutes.
  5. Remove to a serving plate and drizzle generously with sriracha. Serve with the icy cold wilding sauce. Admit that you know nothing.
Recipe by HoboTrashcan at https://www.hobotrashcan.com/2015/04/09/bacon-and-legs-game-of-thrones-you-win-or-you-die-part-two/