Steak and Bacon Skewers are the ultimate meaty treat. Inspired by a Turkish dish and @salvalacocina, these bite-sized cubes pack layers of unforgettable flavor. Steak cubes layered with bacon and sausage are always a good choice, especially if you love juicy steak bites. Combined with crispy French fries and zesty chimichurri, expect a flavor bomb in every bite!
Traditionally, the Turkish version of this recipe uses beef fat, but since it’s hard to come by, we’re swapping in bacon for a twist that is so freakin’ delicious. If your taste buds can’t stand the suspense any longer, let’s dive into this mouthwatering recipe!
Table of Contents
- Why You’ll Love Steak and Bacon Skewers
- Steak and Bacon Skewer Ingredients
- Best Chimichurri Sauce Recipe
- How to Make Steak and Bacon Skewers
- What to Serve with Steak and Bacon Skewers
- Leftovers & Reheating
- More Skewer Recipes
- FAQs for Steak and Bacon Skewers
- This sauce is FYR!
- Steak and Bacon Skewers Recipe
Why You’ll Love Steak and Bacon Skewers
If you’re a diehard meat lover or you’re rocking the carnivore diet, these steak and bacon skewers are a dream. They combine layers of steak, bacon, and sausage before being grilled to perfection on metal skewers. The fat renders beautifully on the grill, giving you juicy bites of sausage, bacon, and a delectable piece of steak. Paired with fries and that zesty chimichurri, it’s the ultimate backyard feast.
If you love a good kebab, don’t miss Spiced Lamb Kebabs with Mint Chimichurri, Chicken Kebabs Recipe, or Zesty Lamb Kebabs with Mint Yogurt Sauce. For more skewer inspiration, check out The Best Skewers Recipes.
Steak and Bacon Skewer Ingredients
- Steak and Bacon Skewers – You’ll need top sirloin, bacon slices, ground sausage, parsley, garlic, and my new Cowboy Butter Rub (for the best flavor!). If you don’t have my rub yet, you can always use some Montreal Steak Seasoning in a pinch.
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- Fries – To round out this epic meal, you’ll want some fries! I used a bag of frozen fries, frying oil (like Avocado Oil), and some fresh chimichurri for serving.
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!
For different varieties of chimichurri, check out my Best Chimichurri Recipes!
These Steak and Bacon Skewers are the perfect dish for any cookout. Whether you’re grilling for a crowd or just for yourself, the combination of steak, bacon, and sausage is unbeatable. So, let’s get to it!
How to Make Steak and Bacon Skewers
Prep the Meat
Start by slicing your top sirloin thin and pounding it to about 1/8” thick. Lay down a base layer of steak, then sprinkle parsley and garlic over it. Add a layer of bacon, followed by ground sausage, more bacon, parsley, garlic, and finally another layer of steak. Wrap it tightly in plastic wrap and foil, then freeze for at least an hour (or up to four hours for best results). This will help our layers stick together better once we get to the part where we have to cut and skewer them.
Skewer and Grill
Once frozen, slice the meat into 2×2” cubes. Skewer them onto metal or soaked bamboo skewers, and season the outside with Cowboy Butter Rub.
Preheat your grill to medium heat (325 degrees F) and cook the steak and bacon skewers slowly, turning every 8-10 minutes until the internal temperature reaches 165 degrees F. Let the skewers rest once they’re done.
Fry the Fries
While your skewers are resting, fry up some frozen fries in oil heated to around 350 degrees F for crispy results, or bake them in the oven for a healthier option. Once done, toss the fries with chimichurri for a zesty twist.
What to Serve with Steak and Bacon Skewers
Serve these steak and bacon skewers with crispy fries and chimichurri on the side. Grilled veggies like bell peppers, a red onion salad, or other healthy recipes like green salad drizzled with balsamic vinegar make great additions.
Leftovers & Reheating
Wrap and store any leftovers in an airtight container for 3-5 days. To reheat, wrap the skewers in aluminum foil and place them back on the grill for a few minutes, or heat them in a large skillet. You can add a little liquid to the aluminum foil boat to keep the meat tender.
More Skewer Recipes
For a list of all my favorites, make sure to check out my Best Skewers Recipes!
FAQs for Steak and Bacon Skewers
Yes, you can absolutely use wooden skewers for these beef cubes. Just be sure to soak the wooden skewers in water for at least 30 minutes before grilling. This will prevent them from burning on the grill while your skewers cook. If you’re cooking over direct heat for a longer period, keep an eye on them to ensure even cooking and prevent the skewers from charring too much.
It’s not ideal to use olive oil for frying French fries because it has a lower smoke point, meaning it can burn and degrade at higher temperatures. Instead, opt for a high-smoking point oil like avocado oil, which can handle the heat required for frying and ensure crispy fries do not burn.
Medium-high heat refers to a temperature range of around 375 degrees F to 425 degrees F. When cooking the steak and bacon skewers, go with an even lower temperature to ensure even cooking and to prevent burning.
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Steak and Bacon Skewers
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 2×2” 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!
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
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