Roadside Onion Beef Skewers with Comeback Sauce
Sizzling beef and sweet onion skewers get a quick sear and a tangy comeback sauce for a diner-style snack.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (143 reviews)
INSPIRED BY
Inspired by roadside grill baskets and the creamy dipping sauces served at old-school diners. The quick skewer method and pickle-bright sauce are an original Tastelicious combination.
Story
Theo wants the kind of snack that can land on a counter in a paper-lined basket and still feel like dinner is coming. Beef gets smoky edges, onions go sweet, and the comeback sauce brings the tang. These skewers are built for passing around, one hand on the plate and the other reaching for another. Keep the sauce cold and the grill hot.
By Theo
Ingredients
- 1 pound sirloin steak, cut into 1-inch pieces
- 1 medium sweet onion, cut into wedges
- 1 tablespoon neutral oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/3 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- 1 teaspoon pickle brine
- 1 tablespoon finely chopped dill pickles
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk the mayonnaise, ketchup, Dijon, pickle brine, and chopped pickles in a small bowl, then chill the sauce.
- Toss the beef and onion with oil, smoked paprika, garlic powder, and salt until evenly coated.
- Thread the beef and onion onto eight short skewers, alternating the pieces and leaving a little space between them.
- Heat a grill pan or cast-iron skillet over medium-high heat and sear the skewers for 3 minutes on each side.
- Turn the skewers onto the cut sides of the onion and cook for 2 minutes more, until the beef is browned and the onion is tender.
- Scatter the skewers with parsley and serve hot with the comeback sauce for dipping.
Chef Tips
- Soak wooden skewers in water for 20 minutes if using them on a grill.
- Give the beef a few minutes at room temperature before searing for more even cooking.
- Do not crowd the pan or the onion will steam instead of char.
- Serve the sauce cold for the best contrast with the hot skewers.
Cook's Notes
- Keep the prep organized before the skillet or oven is hot.
- Taste the finishing sauce before serving and adjust salt or acid.
- Let the finished dish rest briefly so the flavors settle.