Flake Steak Skewers

No ratings yet

These flake steak skewers are made of mouthwatering strips of ribeye steaks, seasoned with cowboy butter for a freakin' delicious meal.

Prep Time1

Cook Time30

Freezing Time1

Total Time2 30

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Skewers:

3 lbs Ribeye Steak sliced thinly
1 cup Cowboy Butter Rub

Cowboy Butter:

2 sticks Unsalted Butter melted
2 tbsp Minced Garlic
2 tbsp Dijon Mustard
1.5 tbsp Chopped Parsley
2 tsp Red Chili Flakes
1 tsp Cayenne Powder

Instructions

Mix together all the ingredients for the cowboy butter and set to the side.
Slice your ribeye into thin slices, about 1/8th an inch.
Stack your thinly sliced ribeyes on top of each other. Slice into 2x2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
Preheat your fire to medium heat (about 325F).
Add the skewers to the grill grates to cook slowly to render the fat. Baste with the cowboy butter after a couple of minutes cooking.
Cook for about 8-10 minutes per side or until 120F internal, then once done pull off and let rest. Serve and enjoy!

Notes

Tomato-Cucumber Salad

When I think of shawarma, I think of freakin' delicious meat wrapped in a warm pita and topped with a fresh tomato-cucumber salad. To make your own quick tomato-cucumber salad, dice 2-3 small cucumbers and 1 tomato. Then, mix those vegetables with 3 tablespoons of lemon juice, 1/4 cup olive oil, a handful of chopped parsley or fresh oregano, and kosher salt and black pepper to taste. Stir, serve and enjoy with your flake steak skewers.

Nutrition