Steak and cherry sauce for BBQ

2 teaspoons ghee or fat of choice
½ cup minced shallot
1 garlic clove, minced
1 (1-inch) ginger root, peeled and finely grated
1 tablespoon tomato paste
¼ cup coconut aminos
¼ cup balsamic vinegar
¼ cup apple juice
10 ounces frozen cherries, roughly chopped
Kosher salt, to taste
Freshly ground pepper, to taste

For the Smashed Steak Skewers:
1½-pound flank steak Kosher salt, to taste
Freshly ground pepper, to taste
2 tablespoons melted ghee
¼ cup scallions, thinly sliced

First, melt the ghee over medium heat in a small saucepan.
Add the shallots and a pinch of salt and sauté until translucent (around 5 minutes).
Stir in the garlic, ginger and tomato paste and sauté for 30 second until fragrant.
Add the coconut aminos, vinegar, juice and cherries and bring to a boil.
While the sauce is simmering, stir occasionally and smush the cherries against the side of the pot.

Cut the steak in half lengthwise (along the grain).
Next, slice the steak in half across the grain.
Put meat on skewers and smash to 1/2inch thick.
Season with salt and pepper and brush with melted ghee. Cook on grill and brush with BBQ sauce