Cowboy Campfire Steak and Potato Skewers
Rated 5.0 stars by 1 users
Category
Main Entree
Cuisine
Modern American`
Servings
4
Prep Time
30 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
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12 oz sirloin steak, cut into 1ยฝ-inch cubes
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10โ12 baby potatoes
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3 strips thick-cut bacon
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1 red bell pepper, cut into 1ยฝ-inch pieces
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ยฝ red onion, separated into petals
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2 Tbsp olive oil
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1ยฝ Tbsp Spiceology Cowboy Campfire
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ยฝ tsp kosher salt (optional)
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ยผ tsp black pepper
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4 wooden or metal skewers
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ยผ cup shredded cheddar cheese
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ยผ cup sour cream
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1โ2 Tbsp buttermilk or milk
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ยฝ tsp Spiceology Cowboy Campfire
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ยฝ tsp lemon juice or apple cider vinegar
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1 tsp thinly sliced chives
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1 Tbsp thinly sliced chives
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Extra Cowboy Campfire, for finishing
Directions
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
Place the baby potatoes into a pot and cover with cold, well-salted water.
Bring to a boil and cook for 10โ12 minutes, or until just fork tender. Drain and let cool slightly. Leave smaller potatoes whole and cut larger potatoes in half.
Cut bacon into 1ยฝ-inch pieces. Cook in a skillet over medium heat for 3โ4 minutes, just until some fat has rendered but the bacon remains flexible. Transfer to paper towels to drain.
In a large bowl, combine steak, potatoes, bell pepper, and onion.
Add olive oil, Cowboy Campfire, kosher salt, and black pepper. Toss until everything is evenly coated.
Thread steak, potatoes, bacon, peppers, and onions onto the skewers, alternating ingredients for even cooking and color.
Preheat a grill or grill pan to medium-high heat. Grill skewers for 8โ10 minutes total, rotating every 2โ3 minutes until nicely charred. For medium-rare steak, remove when the internal temperature reaches 130โ135ยฐF.
Sprinkle shredded cheddar over the skewers. Close the grill lid for 30โ60 seconds until the cheese is melted.
Whisk together sour cream, buttermilk, Cowboy Campfire, lemon juice, and chives until smooth. Add a splash more buttermilk if needed until the sauce is easy to drizzle.
Transfer skewers to a serving platter. Drizzle generously with the Cowboy Campfire sour cream sauce.
Finish with extra chives and a light dusting of Cowboy Campfire before serving.
Recipe Video
Recipe Note
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.
