Bacon Wrapped Steak Skewers Recipe

Prepare steak

Trim any excess fat from the sirloin. Slice the steak against the grain into 8 equal strips about 1/2-inch thick and 3–4 inches long so each can be wrapped by a bacon slice.

Season

In a bowl, toss the steak strips with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon garlic powder. Let rest at room temperature 10–15 minutes while you prepare the bacon and skewers.

Wrap and skewer

Take one slice of bacon and wrap it around a steak strip snugly. If bacon is long, trim to fit or overlap slightly. Thread the bacon-wrapped steak onto a skewer lengthwise so it stays secure. Repeat to make 8 skewers. If using wooden skewers, ensure they were soaked 30 minutes to prevent burning.

Preheat grill

Preheat grill to medium-high (about 400°F / 200°C). If using a grill pan or cast-iron skillet, heat it over medium-high heat and lightly oil the surface.

Grill

Place skewers on the grill perpendicular to the grates. Grill 2–3 minutes per side, rotating every 2–3 minutes to render bacon and sear steak evenly, for a total of about 8–10 minutes, until bacon is crisped to your liking and steak reaches desired doneness (125–130°F for medium-rare, 135°F for medium). Use an instant-read thermometer to check.

Rest

Transfer skewers to a plate and loosely tent with foil. Rest 5 minutes to allow juices to redistribute.

Warm cream

While skewers are grilling, pour 1 cup heavy cream into a small saucepan and warm over low-medium heat until it begins to steam and small bubbles appear at the edges (do not boil).

Melt cheese

Reduce heat to low. Add 3 ounces crumbled bleu cheese and 2 tablespoons mayonnaise to the warm cream. Stir constantly until cheese begins to melt and sauce becomes smooth, about 2–3 minutes. If sauce seems too thick, thin with up to 1–2 tablespoons warm water or more cream.

Season sauce

Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper, and 1 teaspoon lemon juice. Taste and adjust seasoning—add salt only if needed (bleu cheese and Worcestershire are salty). Remove from heat and stir in chopped chives if using.

Arrange rested bacon-wrapped steak skewers on a serving platter. Spoon warm bleu cheese cream sauce into a small bowl for dipping or lightly drizzle over skewers.

Garnish with chopped parsley and optional lemon wedges. Serve immediately.