Steak and Bacon Skewers

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My Steak and Bacon Skewers recipe layers tender slices of steak, smoky bacon, and savory sausage into a mouthwatering dish. Grilled to perfection with Cowboy Butter Rub and served with crispy fries and chimichurri, these skewers are loaded with bold, meaty flavors you want to miss!

Prep Time1

Cook Time30

Freezer1

Total Time2 30

Course: Dinner, Lunch, Main Course

Cuisine: American, Turkish

Servings: people

Author: Derek Wolf

Ingredients

Skewers:

4 lbs Top Sirloin sliced thinly
3 lbs Bacon sliced
3 lbs Ground Sausage
2 cups Chopped Parsley
1.5 cups Minced Garlic
1 cup Cowboy Butter Rub

Fries:

Frozen Fries
Frying Oil
Chimichurri

Instructions

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. Add some parsley and garlic then a layer of bacon over that. Then add a thin layer of sausage followed by bacon, parsley, garlic and steak again. 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 my Cowboy Butter Rub.
Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon plus sausage. Cook for about 8-10 minutes per side or until 165F internal, then once done pull off and let rest.
Fry up some french fries while the beef is resting, then serve with the fries and chimichurri on the side. Enjoy!

Video

Notes

Best Chimichurri Sauce Recipe

To whip up a simple yet killer chimichurri, start by mixing 1 cup of finely chopped fresh parsley with 3-4 minced garlic cloves. Add in 2 tablespoons of fresh oregano (or 1 teaspoon of dried oregano) to bring that earthy depth. Then, stir in 2 tablespoons of red wine vinegar and ½ cup of olive oil to balance it all out. To bring in the heat, toss in ½ teaspoon of red pepper flakes (or more), and finish off with salt and pepper to taste. Once everything is mixed, let it sit for at least 30 minutes—overnight if you have the patience—for those flavors to really come together. Trust me, the longer it sits, the better it gets!

Nutrition