Potato, Bacon, and Sirloin Steak Kabobs


Main Dish
Potato, Bacon, and Sirloin Steak Kabobs

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    Dip crispy bacon, grilled potatoes, and tender sirloin steak into a sauce made from Dijon mustard, crème fraîche, and horseradish.

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    Servings and Ingredients

    Serves 4
    1 (1-to1¼-lb.) Hy-Vee Angus Reserve beef flat iron steak, 1 to 1¼ inch thick
    ¼ c. plus 2 tsp. Gustare Vita olive oil, divided
    3 tbsp. Gustare Vita balsamic vinegar
    2 tbsp. fresh rosemary, finely chopped, plus additional leaves for garnish
    2 tbsp. Hy-Vee Worcestershire sauce
    1 clove(s) garlic, minced
    4 large Hy-Vee Smart Bite baby blonde potatoes, pierced
    4 slice(s) Hy-Vee Country Smokehouse thick-sliced black pepper slab bacon
    ½ c. crème fraîche
    2 ½ tsp. refrigerated prepared horseradish
    ½ tsp. Hy-Vee Dijon mustard
    Hy-Vee salt, to taste
    Hy-Vee black pepper, to taste
    Italian parsley, chopped, for garnish

    Things To Grab

    • Paper towels
    • Large resealable plastic bag
    • Microwave-safe bowl
    • Plastic wrap
    • Large skillet
    • Small bowl
    • Charcoal or gas grill
    • 12-inch metal skewers
    • Platter


    1. Pat steak dry with paper towels. Cut steak into 1¼-inch cubes; place in a large resealable plastic bag. Combine ¼ cup olive oil, balsamic vinegar, 2 tablespoons rosemary, Worcestershire sauce, and garlic. Pour mixture over steak cubes; seal bag. Turn bag to evenly coat steak with mixture. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

    2. Place potatoes in a microwave-safe bowl. Cover with plastic wrap. Microwave on HIGH 2 to 3 minutes or just until partially fork-tender. Immediately rinse under cold water. Cover and refrigerate until grilling.

    3. To precook bacon, bring 1½ inch of water to boil in a large skillet. Add bacon slices; return to boil. Boil, uncovered, for 1 minute. Drain; immediately rinses with cold water. Pat dry with paper towels; cover and refrigerate until grilling. 

    4. For dipping sauce, combine crème fraîche, horseradish, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Cover and refrigerate until serving. 

    5. Preheat a charcoal or gas grill with a greased grill rack for direct cooking over medium heat. Drain beef; discard marinade. Halve and toss potatoes with remaining 2 teaspoons oil. Cut bacon strips in half. Alternately thread bacon accordion-style with beef cubes and potatoes on 12-inch metal skewers. 

    6. Grill kabobs for 8 to 10 minutes or until beef is medium-rare (130 degrees), turning kabobs halfway through.

    7. Transfer kabobs to a platter. Garnish with chopped parsley and rosemary, if desired. Serve with horseradish sauce.

    Nutrition facts


    490 Calories per serving

    Amounts Per Serving

    • Total Fat: 38g
    • Cholesterol: 105mg
    • Sodium: 660mg
    • Total Carbohydrates: 9g
    • Protein: 24g

    Daily Values

    Iron 10%
    Calcium 6%
    Vitamin D 0%
    Potassium 6%

    Recipe Source:

    Hy-Vee Seasons Magazine May 2021