P&L STEAKHOUSE SKEWERS

INGREDIENTS (Serves 6–8 as appetizers)

Skewers

• 2–2½ lbs beef tenderloin or sirloin, cut into 1½-inch cubes
• 16 oz baby bella mushrooms
• 1 large sweet onion, cut into chunks
• 1–2 bell peppers (optional — steakhouse style = keep it simple)
• Olive oil

Seasoning

• P&L Texas Black
• P&L Red River Beef Rub

Steakhouse Butter (Do NOT skip)

• 1 stick unsalted butter, softened
• 2 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp Worcestershire sauce
• Pinch of Red River Beef Rub

PREP

Build the Skewers

• Alternate beef, mushroom, and onion.
  
• Oil & Season
  • Brush lightly with olive oil.
  • Season generously:
    • First pass → Red River Beef Rub
    • Second pass → Texas Black

Let sit 20–30 minutes at room temp before grilling.

GRILLING (Char = Flavor)

Temp: 450–500°F (direct heat is key)

Grill 2–3 minutes per side, rotating for even char.

Pull at:

• 125–128°F → medium-rare
• 130–135°F → medium

⚠️ Don’t overcook — these are steakhouse bites, not pot roast.

STEAKHOUSE FINISH

While skewers rest 5 minutes, mix:

Butter + garlic + parsley + Worcestershire + Red River Beef Rub.

Brush generously over warm skewers so it melts right in.

SERVING IDEAS 

• Serve on a wooden board with flaky salt
• Add ramekins of:
  
• Chimichurri
• Creamy horseradish
• Garlic aioli
  
• Garnish with parsley or cracked black pepper

PRO TIPS

• Want extra flavor? Light dusting of Texas Black after grilling
• Want richer flavor? Squeeze of grilled lemon
• Serving as appetizers? Cut skewers in half and serve with toothpicks