Cowboy Campfire Steak and Potato Skewers
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Modern American
Servings
4
Prep Time
20 minutes
Cook Time
20 minutes
Char-grilled sirloin, smoky bacon, buttery potatoes, and melted cheddar stacked onto skewers and finished with a cool Cowboy Campfire sour cream drizzle. Everything you love about a loaded baked potato and a steakhouse dinnerโserved on a stick.
Author:Chef Tony Reed
Ingredients
- 12 oz sirloin steak, cut into 1ยฝ-inch cubes
- 10โ12 baby potatoes
- 3 strips thick-cut bacon
- 1 red bell pepper, cut into 1ยฝ-inch pieces
- ยฝ red onion, cut into petals
- 2 Tbsp olive oil
- 1ยฝ Tbsp Spiceology Cowboy Campfire Seasoning
- ยฝ tsp kosher salt, optional
- ยผ tsp black pepper
- ยผ cup shredded cheddar cheese
- 1 Tbsp chives, thinly sliced, divided
- 4 wooden or metal skewers
-
ยผ cup sour cream
-
1โ2 Tbsp buttermilk or milk
-
ยฝ tsp Cowboy Campfire Seasoning
-
ยฝ tsp lemon juice or apple cider vinegar
Skewers
Loaded Sour Cream Drizzle
Directions
If using wooden skewers, soak in water for at least 30 minutes.
Place the baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until just fork-tender, about 10โ12 minutes. Drain and let cool slightly. Halve any larger potatoes; leave small ones whole.
Cut the bacon into 1ยฝ-inch pieces. Cook in a skillet over medium heat until some fat renders but the bacon is still flexible, about 3โ4 minutes. Remove and drain on paper towels.
Meanwhile, whisk together the sour cream, buttermilk, ยฝ tsp Cowboy Campfire Seasoning, lemon juice or vinegar, and 1 tsp of the chives until drizzleable. Refrigerate until ready to serve.
Combine the steak, potatoes, bell pepper, and onion in a large bowl. Add the olive oil, 1ยฝ Tbsp Cowboy Campfire Seasoning, salt (if using), and black pepper, and toss until evenly coated.
Thread the steak, potatoes, bacon, bell pepper, and onion onto the skewers, alternating as you go.
Preheat a grill or grill pan to medium-high heat. Grill the skewers 8โ10 minutes total, turning every 2โ3 minutes, until the steak is charred and cooked to your liking (about 130โ135ยฐF internal temperature for medium-rare).
Sprinkle the skewers with the shredded cheddar and close the grill lid for about 1 minute, until melted.
Transfer the skewers to a platter and drizzle with the sauce. Finish with the remaining 2 tsp chives and a light dusting of Cowboy Campfire Seasoning.
Recipe Video
Recipe Note
Chef's Tip
Cooking the potatoes first ensures everything finishes at the same time on the grill. Nobody likes perfectly cooked steak next to crunchy potatoes.
Rendering only part of the bacon prevents flare-ups while allowing it to crisp beautifully on the grill.
Try to keep each ingredient roughly the same size so everything cooks evenly and every skewer gets a little bit of everything.
Adding the cheddar at the very end keeps it creamy and gooey without overcooking the steak.
