perfect steak dinner on a skewer
This delicious recipe comes to us from Amy with the SupperTruck food truck in Albuquerque. This recipe won the Fan Fav award at the recent Food Truck Beef Throwdown 2013.
- 16 ounces ball tip sirloin
- 1 bag fingerling potatoes
- olive oil/vegetable oil or schmaltz
- coarse salt
- 1 pound mushrooms
- 3 tablespoons butter
- 2 tablespoons Worcestershire
- BLEU CHEESE SAUCE
- 2 cups bleu cheese
- 2 cups cream
- salt & pepper to taste
- BOURBON GLAZE
- 1/2 cup packed brown sugar
- 1/2 cup Bourbon
- 1/2 cup soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh course ground black pepper
- 1/4 teaspoon hot pepper sauce
For the Steak:
Trim steak of excess fat and silver skin. Salt liberally on both sides and let it cure for hour. Rinse the steak and pat dry.
Sprinkle liberally with pepper and grill to your preferred doneness.
Cut steak in 1-2 inch pieces, toss steak in bourbon glaze.
For the potatoes:
Wash a bag of fingerling potatoes and place in a pot.
Cover with olive oil/ vegetable oil/ or schmaltz and cook for about 30 minutes or until tender.
Toss with coarse salt.
For the Mushrooms:
Sauté one pound of mushrooms with a few tablespoons of butter and two tablespoons of Worcestershire
For the tomatoes:
Blister tomatoes on a sauté pan for about one minute and sprinkle with salt.
For the Bleu cheese sauce:
Melt 2 cups of bleu cheese to 2 cups cream season with salt, pepper, and garlic
Skewer bourbon glazed steak, potato, mushroom, tomato. You can use any type of skewer but we like 6" knotted bamboo skewers. Serve the bleu cheese sauce in a ramekin on the side.