Steak and Potato Kebabs
Enjoy a steak-and-potato dinner — on a stick! The buttery fingerling potatoes and tangy balsamic steak sauce make an irresistible combination. Dovetailing Tip: Cook an additional 3 pounds of steak, not on skewers, to use in Steak Fajitas on day 3 and in Big Steak Salad on day 5.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 392
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 392
vegetable oil, for the grill
1/2 pound fingerling potatoes, halved lengthwise
1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper
kosher salt and freshly ground pepper
1 bunch asparagus, cut into 1-to-2-inch pieces
1/4 cup ketchup
2 tablespoons dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 teaspoons steak sauce
pinch of red pepper flakes
Directions:
Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium rare. Serve with the sauce.
Source: foodnetwork.com
Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 10 minutes for medium rare. Serve with the sauce.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
