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Smoked Steak Skewers with Tomatoes, Onions and Olives

Beef Top Sirloin Steak is smoked, then skewered with tomatoes, red onions and olives. Sprinkle these skewers with grated Manchego cheese to impress your guests.

Cook Mode

Ingredients:

  • 1 beef Top Sirloin Steak, 1- inch thick, about 1 pound, cut into 24, 1-inch cubes
  • 1 large red onion, trimmed, halved, cut into 16 wedges
  • 16 medium cherry tomatoes
  • 16 large Queen Spanish olives
  • 1/4 teaspoon salt
Marinade:
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic
  • 1/4 teaspoon crushed red pepper
Garnish:
  • Grated manchego cheese (optional)

Cooking:

  1. Combine Marinade ingredients in a food-safe plastic bag. Add beef Top Sirloin Steak cubes; turn cubes coat. Close bag securely and marinate in refrigerator 30 minutes.

  2. Add wood chunks, chips or pellets to smoker according to manufacturer's instructions. Preheat smoker to 225°F.
  3. Remove cubes from marinade; discard marinade. Place cubes in smoker according to manufacturer's instructions. Set timer for 10 to 15 minutes depending on desired smoke flavor.
  4. When cubes are done smoking, carefully remove from smoker. Thread cubes, onions, tomatoes and olives evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
    5. Cook's Tip: Any large pitted olive variety may be used.
  5. Place skewers on grid over medium heat.  Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt, if desired. Top skewers with cheese, as desired.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!