French Onion Steak Skewers

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Inspired by @salvalacocina and Turkish steak skewers, this French Onion Steak Skewers recipe features tender steak and caramelized onions deglazed with Pendleton Whisky.

Prep Time1

Cook Time10

Freezer1

Total Time2 10

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Skewers:

4 lbs Top Sirloin sliced thinly
20 Swiss Cheese Slices
1 cup Salt, Pepper, Garlic Rub
2 tbsp Minced Garlic
2 tbsp Chopped Parsley

Caramelized Onions:

2 medium White Onions thinly sliced
2 oz Pendleton Bourbon
Salt & Pepper to taste
2 tbsp Canola Oil

Cheese Crust:

2 tbsp Finely Chopped Fried Onions
2 tbsp Parmesan grated
1.5 tbsp Melted Butter

Instructions

Onions:

Preheat your grill to medium high heat (about 350F) for direct cooking. Add a cast iron skillet to the grill 2 minutes before cooking.
Add oil in the skillet and add your thinly sliced white onions. Season the onions with salt and pepper and begin cooking on a medium heat until they are caramelized (dark brown). This should take about 45-60 minutes to achieve.
Stir frequently and move from high heat to prevent them from burning. Once they are dark brown and soft, add your garlic to cook for 2 more minutes.
Finally, deglaze the skillet with Pendleton Bourbon, then let simmer until most of the liquid is gone (about 2-3 minutes). When the onions are done, pull off and keep warm.

Skewers:

Slice your sirloin thin then pound the meat until about ⅛” thick.
Add a base layer of steak about 2.5 feet long and 1 foot wide. Cover with slices of swiss cheese, then add a layer of caramelized onions with minced garlic and chopped parsley.
Then top it with more swiss cheese an a final layer of steak.
Use the mallet to pound the top layers of steak and help everything merge together.
Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
Preheat your fire to medium heat (about 325F).
Pull out your meat and slice into 2x2” cubes and skewer onto small skewers. Season the outside with SPG.
Add the skewers to the grill grates to cook slowly to keep the cheese inside the skewer. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest.
Mix together the Cheese Crust and brulee on top of the skewers.
Serve and enjoy!

Notes

Pro Tip: Don't rush the onions!

If you want the best results and best flavor for your steak skewers, don’t rush the onions. That full hour of slow caramelization in a cast-iron skillet (plus the Pendleton Whisky deglaze) is what turns this from just another beef kabob recipe into an epic flavor bomb in every bite.

Nutrition