Cowboy Campfire Steak and Potato Skewers

Directions

1. If using wooden skewers, soak in water for at least 30 minutes.

2. Place the baby potatoes in a pot, cover with cold salted water, and bring to a boil. Cook until just fork-tender, about 10–12 minutes. Drain and let cool slightly. Halve any larger potatoes; leave small ones whole.

3. Cut the bacon into 1½-inch pieces. Cook in a skillet over medium heat until some fat renders but the bacon is still flexible, about 3–4 minutes. Remove and drain on paper towels.

4. Meanwhile, whisk together the sour cream, buttermilk, ½ tsp Cowboy Campfire Seasoning, lemon juice or vinegar, and 1 tsp of the chives until drizzleable. Refrigerate until ready to serve.

5. Combine the steak, potatoes, bell pepper, and onion in a large bowl. Add the olive oil, 1½ Tbsp Cowboy Campfire Seasoning, salt (if using), and black pepper, and toss until evenly coated.

6. Thread the steak, potatoes, bacon, bell pepper, and onion onto the skewers, alternating as you go.

7. Preheat a grill or grill pan to medium-high heat. Grill the skewers 8–10 minutes total, turning every 2–3 minutes, until the steak is charred and cooked to your liking (about 130–135°F internal temperature for medium-rare).

8. Sprinkle the skewers with the shredded cheddar and close the grill lid for about 1 minute, until melted.

9. 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.