Garlic Basted Sirloin Skewers
Garlic Basted Sirloin Skewers are our favorite, classic flavors served in a fresh way! Not saying that skewering steak is a completely new idea, but there’s just something fun about grilling large chunks of sirloin on two big skewers over the fire. I actually started with one large sirloin roast and sliced it down into cubes from there. I basted these skewers with some beef tallow, garlic and habanero sauce as a delicious way to finish these lean pieces of meat. Twenty minutes later, dinner was served! Post Sponsored by Oklahoma Joe’s From Sirloin Roast to Sirloin Skewers As I mentioned, I started this Garlic Basted Sirloin Skewers recipe with one large sirloin roast. I took that roast and then sliced it into four large steaks. The benefit to buying a sirloin roast instead of steaks is that it allows you to control the width of each slice of steak. Since we’re shooting to have relatively even cubes of steak, being able to break it down from the get go is really nice. It allows us to cut cubes of steak instead of rectangular pieces. After slicing the roast into four individual steaks, I continued to break down the steaks into cubes. Again, trying to make them as similar in size as possible because that will help the cubes to cook more evenly and at the same pace. Start seasoning the steaks once the sirloin has been cut into cubes. I seasoned the steaks with a bit of oil, salt and pepper. I kept this extremely basic because I want our garlic baste to be the star of this recipe. The salt and pepper kick us off in the right direction, but it’s the garlic baste that will bring it all home. I poured the oil, salt and pepper across the top of the sirloin on a cooking sheet and hand mixed it to ensure an even coating on all sides of the steak. Then, I grabbed the skewers and began to skewer each piece until I was out of sirloin and both skewers were full. Now, to the grill. Garlic Baste and Sirloin Skewers Grilling You might think that from here we’ll put the sirloins on the grill, but we’re actually going to pivot to our garlic baste first. This is because we’ll need it shortly after putting the skewers on the Oklahoma Joe’s Blackjack Kettle Grill so we’ll want to make sure it’s ready to go. Start making the garlic baste by placing a cast iron sauce bowl next to the hot coals. Next, add the beef tallow and let it melt. Beef tallow is rendered fat from beef. It’s very similar to lard, but lard is rendered pork fat. When cooking really lean cuts of meat (like this sirloin) it’s always a good idea to add some kind of baste into the mix. Fat brings flavor, so beef tallow, butter, or any other type of fat is always a winning idea. After the beef tallow melts, add in garlic and habanero sauce. Let those ingredients boil for a bit and then remove it from the heat. Now, add on the sirloin skewers and close the lid on the grill. Let’s eat some Skewers We’ll let the sirloin skewers cook for 7-8 minutes with the lid closed. Then, open up the grill and flip the sirloin skewers. Let them cook here for another 6-7 minutes. While the sirloin skewers finish cooking, add parsley to the garlic baste and assemble your herb brush. For my herb brush, I tied together rosemary and thyme. Now, open up the grill for a final time. Use the herb brush to coat each skewer with the garlic baste. Flip as needed throughout the process and keep basting until each piece has a generous amount of the garlic baste. Now, pull them from the fire and let them rest. Finally, remove them from the skewers and slice them up. I served mine directly from the cutting board. Best enjoyed with friends and family. Cheers! For more delicious recipes, check out my cookbook Food X Fire! Needing more spice in your life? My spice line can help with that. Check them out here. Steak: ▢ 3-4 Whole Sirloins cubes▢ 1.5 tbsp of Coarse Sea Salt▢ 1.5 tbsp of Black Pepper▢ 1 tbsp of Canola Oil ▢ 3-4 Whole Sirloins cubes ▢ 1.5 tbsp of Coarse Sea Salt ▢ 1.5 tbsp of Black Pepper ▢ 1 tbsp of Canola Oil Habanero Garlic Baste: ▢ 3 tbsp of Beef Tallow▢ 1.5 tbsp of Minced Garlic▢ 1 tbsp of Chopped Parsley▢ 1.5 tsp of Habanero Hot Sauce ▢ 3 tbsp of Beef Tallow ▢ 1.5 tbsp of Minced Garlic ▢ 1 tbsp of Chopped Parsley ▢ 1.5 tsp of Habanero Hot Sauce Rosemary Brush: ▢ 4 Rosemary Sprigs▢ 4 Thyme Sprigs▢ Trussing String ▢ 4 Rosemary Sprigs ▢ 4 Thyme Sprigs ▢ Trussing String Preheat your Oklahoma Joe’s Blackjack Kettle Grill to a medium high heat (around 375F) using a three zone cooking method.As the grill heats, cube your sirloin steaks into 1.5” cubes and season with oil, salt and pepper. Divide evenly into two, then skewer onto your large skewers. Set aside until the grill is ready to go.Once the grill is ready, first add a basting skillet with the beef tallow. Let melt until clean, then add the minced garlic and habanero sauce. Let the garlic fry in the beef tallow for 1-2 minutes, then pull the skillet off the heat and let cool.Add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal.As the steaks finish cooking, make your herb brush by tying together the rosemary and thyme sprigs with trussing string. Add the chopped parsley to the beef tallow and mix together thoroughly. During the last 5 minutes of cooking, begin basting the beef with the herb brush and beef tallow. Once all the tallow is gone, add the basting brush to the coals and close the lid to let the herbal essence get onto the meat. When the meat is done cooking, pull it off and let it rest for 5 minutes.Pull the steaks off the skewers, slice, serve and enjoy! Preheat your Oklahoma Joe’s Blackjack Kettle Grill to a medium high heat (around 375F) using a three zone cooking method. Preheat your Oklahoma Joe’s Blackjack Kettle Grill to a medium high heat (around 375F) using a three zone cooking method. As the grill heats, cube your sirloin steaks into 1.5” cubes and season with oil, salt and pepper. Divide evenly into two, then skewer onto your large skewers. Set aside until the grill is ready to go. As the grill heats, cube your sirloin steaks into 1.5” cubes and season with oil, salt and pepper. Divide evenly into two, then skewer onto your large skewers. Set aside until the grill is ready to go. Once the grill is ready, first add a basting skillet with the beef tallow. Let melt until clean, then add the minced garlic and habanero sauce. Let the garlic fry in the beef tallow for 1-2 minutes, then pull the skillet off the heat and let cool. Once the grill is ready, first add a basting skillet with the beef tallow. Let melt until clean, then add the minced garlic and habanero sauce. Let the garlic fry in the beef tallow for 1-2 minutes, then pull the skillet off the heat and let cool. Add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal. Add your beef skewers to the grill in between the two heat sources. Close the lid and let cook for about 7-8 minutes. Flip the skewers over once they are nicely charred and cook for another 6-7 minutes or until the meat is 120F internal. As the steaks finish cooking, make your herb brush by tying together the rosemary and thyme sprigs with trussing string. Add the chopped parsley to the beef tallow and mix together thoroughly. During the last 5 minutes of cooking, begin basting the beef with the herb brush and beef tallow. Once all the tallow is gone, add the basting brush to the coals and close the lid to let the herbal essence get onto the meat. When the meat is done cooking, pull it off and let it rest for 5 minutes. As the steaks finish cooking, make your herb brush by tying together the rosemary and thyme sprigs with trussing string. Add the chopped parsley to the beef tallow and mix together thoroughly. During the last 5 minutes of cooking, begin basting the beef with the herb brush and beef tallow. Once all the tallow is gone, add the basting brush to the coals and close the lid to let the herbal essence get onto the meat. When the meat is done cooking, pull it off and let it rest for 5 minutes. Pull the steaks off the skewers, slice, serve and enjoy! Pull the steaks off the skewers, slice, serve and enjoy! Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!