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Steak Onion Skewers dizzled in sauce and served with potatoes.
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4 from 7 votes

Steak Onion Skewers

Steak Onion Skewers for a delicious steak and potatoes dinner.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Servings: 4 People
Author: Derek Wolf



  • 2 Whole Skirt Steaks full length
  • 2 Whole White Onions small
  • 1.5 tbsp Kosher Salt
  • 1.5 tbsp Black Pepper
  • 1.5 tbsp Garlic Powder
  • Neutral Oil as binder

Roasted Potatoes:

  • 3 cups Mini Potatoes halved
  • 2 tsp Garlic Powder
  • 2 tsp Black Pepper
  • 2 tsp Kosher Salt
  • Neutral Oil as needed

Garlic Rosemary Aioli:

  • 2 Egg Yolks
  • 3-4 Garlic Cloves
  • 1/8 cup Olive Oil
  • 1 tbsp Finely Chopped Rosemary
  • 1 tbsp Dijon Mustard
  • 1 tsp Lemon Juice
  • 1 tsp White Vinegar


Skewers & Aioli

  • Roll out your skirt steaks and slather with oil.
  • Season generously on both sides with salt, pepper and garlic powder.
  • Next, slice off the root and opposite side of the onion and peel off the first layer.
  • Add a couple toothpicks to the onion so you can secure the steaks to it.
  • Place the onion at the base of the steak and roll the steak around the onion until you have it fully rolled up. Secure any loose areas with toothpicks and then repeat for the second onion and steak.
  • Finally, skewer the two onion steaks on to a sword skewer and set to the side.
  • Next, add all the ingredients for the garlic rosemary aioli to a bowl and blend using an immersion blender. Add more oil if needed to make it thinner.
  • Once it has thickened, set in the fridge till ready to serve.
  • Preheat your Oklahoma Joe's Firecraft Charcoal Grill to medium high heat (about 350F).
  • Pull out the grill grate from one of the swivel grates. Set your swivel circle about 1-1.5ft from the coals and place the skewer over the top.
  • Cook the skewer over consistent heat for 20-25 minutes making sure to flip every 4-5 minutes.
  • Once the steaks are 120F at the deepest part, pull them off and let them rest for 10 minutes.
  • After resting, slice the steaks off the skewer and serve with the roasted potatoes and top with the Garlic Rosemary Aioli. Enjoy!

Roasted Potatoes

  • Add a pot of water to your stove and bring to a boil. Add 1 tbsp of kosher salt and ¼ tbsp of baking soda and let dissolve.
  • Once boiling, add your potatoes to the water and let boil for 13-15 minutes. Pull out and drain once done then let cool for 10 minutes.
  • Preheat your Oklahoma Joe's Firecraft Charcoal Grill to high heat (about 400F).
  • Add a cast iron skillet with beef tallow or a neutral oil to the grill to heat until it is starting to smoke.
  • Carefully add your potatoes to the skillet and roast them for 10 making sure to stir frequently.
  • Once the potatoes are golden brown, pull off and serve with the steaks.


Serving: 4g | Calories: 488kcal | Carbohydrates: 32g | Protein: 42g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 204mg | Sodium: 3950mg | Potassium: 1179mg | Fiber: 5g | Sugar: 4g | Vitamin A: 183IU | Vitamin C: 28mg | Calcium: 81mg | Iron: 5mg