Potato & Steak Kebabs
Potato & Steak Kebabs
Grilled russet potatoes and steak covered in a fresh chimichurri sauce.
Ingredients
- 2 Alsum russet potatoes chopped
- 2 Quarts Water
- 1 Pound Sirloin steak cubes
- 2 Tablespoons Olive oil
- ½ Tablespoon Salt
- ½ Tablespoon Black pepper
- ½ Cup Red onion chopped
- ½ Cup Green bell pepper chopped
- ½ Cup Orange bell pepper chopped
Chimichurri Sauce
- ½ Cup Olive oil
- 2 Tablespoons Shallot minced
- 2 Tablespoons Garlic minced
- 1 Tablespoon Fresno chili minced
- ¼ Cup Red wine vinegar
- 1 Tablespoon Oregano finely chopped
- 2 Tablespoons Parsley finely chopped
- 2 Tablespoons Cilantro finely chopped
- 1 Teaspoon Salt
Instructions
- Gather all ingredients and equipment.
- In a pot, pour water and cubed russet potatoes, bring to a boil, and then reduce heat to a simmer and cook until just fork tender about 20-25 minutes. Then strain and run cold water over to stop cooking process. Set aside.
- To make chimichurri sauce, in a bowl, combine shallot, chili, garlic, vinegar, and salt, and let sit 10 minutes. Then stir in cilantro, parsley, and oregano. Using a fork, whisk in olive oil. Then set aside.
- Chop red onion, green, and orange bell peppers into cubes, roughly same size.
- In a bowl, add cubed steak, olive oil, salt, and pepper and mix until steak is coated evenly.
- Using a skewer, alternate cool cubed potato, green bell pepper, orange bell pepper, red onion, and steak cube until skewer is filled. Then grill skewers until steak is done at 130°F – 140°F for medium rare about 3-5 minutes or grill to desired doneness. Rotate skewers to grill both sides.
- Lay done skewer on a platter and generously drizzle chimichurri sauce on top and serve immediately.
Nutrition
Calories: 660kcalCarbohydrates: 19gProtein: 24gFat: 54gCholesterol: 75mgSodium: 1480mgPotassium: 398mgFiber: 2gSugar: 2gVitamin C: 41.82mg