Cowboy Campfire Steak and Potato Skewers
Chef Tony Reed
4
20 minutes
20 minutes
Modern American
Main Course
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 dinner—served on a stick.
Ingredients
Skewers
- 12 oz sirloin steak, cut into 1½-inch cubes
- 10–12 baby potatoes
- 3 strips thick-cut bacon
- 1 red bell pepper, cut into 1½-inch pieces
- ½ red onion, cut into petals
- 2 Tbsp olive oil
- 1½ Tbsp Spiceology Cowboy Campfire Seasoning
- ½ tsp kosher salt, optional
- ¼ tsp black pepper
- ¼ cup shredded cheddar cheese
- 1 Tbsp chives, thinly sliced, divided
- 4 wooden or metal skewers
Loaded Sour Cream Drizzle
- ¼ cup sour cream
- 1–2 Tbsp buttermilk or milk
- ½ tsp Cowboy Campfire Seasoning
- ½ tsp lemon juice or apple cider vinegar
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 10–12 minutes. Drain and let cool slightly. Halve any larger potatoes; leave small ones whole.
- 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.
- 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.
- 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.
- 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 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).
- 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 Products
Blend
Derek Wolf | Cowboy Campfire Smoky SPG Seasoning
Key Ingredients
Hickory Smoked Salt, Black Pepper, Garlic, Coriander, Mustard
