Steak & Mushroom Campfire Skewers

Ingredients

• 1.5 lb Sirloin steak, cut into 1.5-inch cubes
• 12 oz Cremini mushrooms
• 1 large Red onion, cut into 1.5-inch pieces
• 2 tbsp Olive oil
• 1 tsp Kosher salt
• 1/2 tsp Black pepper
• 3 tbsp Unsalted butter, melted
• 2 Garlic cloves, finely minced
• 1 tsp Fresh thyme leaves
• 1 tbsp Fresh parsley, chopped

Instructions

1. Prepare a grill grate over medium-high campfire coals. If using wooden skewers, soak in water for at least 30 minutes.
2. Toss steak with olive oil, salt, and black pepper.
3. Thread steak, mushrooms, and red onion alternately onto skewers. Keep similarly sized pieces together so they cook evenly.
4. Whisk melted butter with garlic, thyme, and parsley. Reserve the herb butter for finishing.
5. Place skewers over medium-high heat. Grill approximately 10–15 minutes total, turning every 2–3 minutes.
6. Cook steak to desired doneness. For food safety, whole-cut beef should reach at least 145°F followed by a 3-minute rest.
7. During the final minute, lightly brush the skewers with some garlic-herb butter.
8. Remove from heat. Rest 3 minutes. Brush lightly with remaining herb butter. Serve hot.

Nutrition

Chef's Notes

MUSHROOM SIZE: Use whole small mushrooms or halve larger ones so they stay on the skewer. STEAK: Sirloin is a good balance of tenderness, flavor, and affordability for camping.

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