Grilled steak and potato kebabs |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
2 cup(s) fresh mint leaves |
1 cup(s) fresh parsley leaves |
1/2 cup(s) extra-virgin olive oil |
2 - 3 clove(s) garlic |
2 tablespoon(s) red wine vinegar |
2 tablespoon(s) lemon juice |
1 1/2 teaspoon(s) ground sumac or lemon zest |
1 - 2 shallots |
1 teaspoon(s) red pepper flakes |
6 - 8 red or yellow new potatoes sliced in 1/2 inch slices |
4 tablespoon(s) olive oil, divided |
1 1/4 pound(s) tenderloin or sirloin 2 cubes |
Directions:
1. Preheat grill for two-zone grilling, one medium and the other side medium-high. Brush grill grate with oil. Puree all chimichurri ingredients in a food processor, and season with salt and pepper, set aside. Toss potatoes with 2 tbsp oil; thread six potatoes onto each of four skewers so they lay flat (use grill cage for this instead) Toss beef with remaining oil (and season with salt & pepper). Evenly divide and thread beef onto four skewers. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side. Grill kebabs about 3 minutes per side for medium rare; let rest, brush with chimichurri while resting and serve with the rest of the sauce.
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