Robber Steak with Garlic and Paprika Cream

Trim any fat from the steak and cut into 1 ½" cubes. Transfer the steak cubes to a large resealable bag. In a small bowl combine the olive oil, paprika, garlic powder, onion powder, kosher salt, and pepper. Whisk together until combined.

Pour the marinade over the beef in the bag. Seal the bag, removing as much air as you can. Massage the marinade into the steak cubes making sure each piece is coated. The steak should be marinated in the fridge for at least 1 hour or up to 4 hours. If using wooden skewers, soak them for at least 1 hour before using.

Place a non-stick skillet over medium heat. Add half of the bacon strips and cook for about 2 to 3 minutes per side. The bacon is done when it shrinks and begins to stiffen. Remove the bacon before it browns. The bacon should still be pliable. Transfer to a paper towel lined plate. Pour out the bacon fat from the pan and wipe out with paper towel. Repeat with the remaining bacon. Allow the bacon to cool. The bacon should be refrigerated if not using immediately.

To make the sauce, combine the sour cream, mayonnaise, lemon juice, kosher salt, and pepper in a mixing bowl. Whisk together until smooth and then set aside. Place a small skillet or saucepan over medium heat and add the olive oil. When the oil is warm add the minced garlic. Sauté briefly, for about a minute, until the garlic is fragrant but before it browns. Add the paprika and sauté for another few seconds.

Immediately pour the garlic and paprika oil over the sour cream mixture, using a spatula to scrape all the oil into the sauce. Whisk to combine and store in the fridge until ready to serve.

Cut the onion into 1 ½" pieces. The best way to do this is to halve each onion. Cut each half into three wedges and slice each wedge in half crosswise. Peel off the large onion layers, 2 at a time. The small, inner pieces can be saved to use in another recipe.

Cut each bacon slice into 3 or 4 pieces. To thread the bacon, fold each small piece once or twice so that you have a little ruffled bundle to thread onto the skewer. Thread a piece of bacon onto one of the skewers followed by two pieces of onion and a steak cube. Repeat 4 times to fill up the skewer, beginning and ending with the bacon. Repeat with the remaining steak, onions, and bacon to make 6 skewers.

Preheat the grill to about 220 °C. Spray the grill with non-stick spray. Place the skewers on the grill and cook for 3 to 4 minutes. Flip the skewers and cook for another 3 to 4 minutes. Continue grilling and turning the skewers until the steak reaches an internal temperature of around 60 °C for medium doneness, or until your desired doneness. Remove from the heat.

When the steak has reached your desired doneness, remove from the grill. Let the robber steak rest, covered, for 5 minutes. Serve with the garlic and paprika cream and enjoy!