Yum
Isn't food on a stick more fun to eat? Well if you put any kind of meat and vegetable on a skewer we call them kabobs!
Since is grilling season I think it's time to get out there and grill some delicious kabobs! We love don't eat too much beef at our house although I totally love it. So when we have it I want a great tasting steak. So why not take my love for meat and potatoes and turn them into kabobs.
These kabobs scream summer and call for dining alfresco. Tender pieces of lean sirloin are cut into chunks and threaded on skewers. Wonderful meaty chunks of beef that pack a lot of flavor and come out juicy and tender. The potatoes are grilled right along side the beef and turn out tender and flavorful from grilling.
The kicker to the whole dish is a variation on a chimichurri sauce. This is a uncooked green sauce from Argentina. Typically made with parsley, garlic, red wine vinegar, and olive oil this version bumps it up a notch with the addition of mint and sumac. Sumac is found in many Middle Eastern dishes and have a wonderfully tangy lemon flavor. If you don't have sumac or can't find it you can substitute lemon zest in the sauce and have similar results. What ever you do don't skip this sauce!! The flavor is out of this world!!!! You can make it easily in a food processor and it takes only minutes to pull together.
Tender steak and potato kabobs doused with a refreshing chimichurri sauce is just what the doctor ordered for summertime grilling! Perfect for a party or the upcoming 4th of July holiday.
Get outside and grill! This dinner will be on the table in under 30 minutes and is so easy to through together you'll wonder why you haven't made this before.
Steak and Potato Kabobs with Chimichurri Sauce
serves 4
FOR THE CHIMICHURRI, PURÉE:
2 cups fresh mint leaves
1 cup fresh parsley leaves
½ cup extra-virgin olive oil
2 cloves garlic
2 Tbsp. each red wine vinegar and fresh lemon juice
1 ½ tsp. ground sumac
1 shallot
1 tsp. red pepper flakes
Salt and black pepper to taste
FOR THE KABOBS:
6 yellow new potatoes, halved, and sliced into 1/2" disks
4 Tbsp. olive oil, divided
1 ¼ lb. top sirloin, cut into 2-inch chunks
Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.
For the chimichurri, purée mint, parsley, 1 ⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.
For the kebabs, toss potatoes with 2 Tbsp. oil; thread potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 Tbsp. oil.
Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper.
Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side. Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare).
Let kebabs rest 5 minutes. While resting, brush kabobs chimichurri sauce. Serve remaining chimichurri on the side.
source: Cuisine at home
Since is grilling season I think it's time to get out there and grill some delicious kabobs! We love don't eat too much beef at our house although I totally love it. So when we have it I want a great tasting steak. So why not take my love for meat and potatoes and turn them into kabobs.
These kabobs scream summer and call for dining alfresco. Tender pieces of lean sirloin are cut into chunks and threaded on skewers. Wonderful meaty chunks of beef that pack a lot of flavor and come out juicy and tender. The potatoes are grilled right along side the beef and turn out tender and flavorful from grilling.
The kicker to the whole dish is a variation on a chimichurri sauce. This is a uncooked green sauce from Argentina. Typically made with parsley, garlic, red wine vinegar, and olive oil this version bumps it up a notch with the addition of mint and sumac. Sumac is found in many Middle Eastern dishes and have a wonderfully tangy lemon flavor. If you don't have sumac or can't find it you can substitute lemon zest in the sauce and have similar results. What ever you do don't skip this sauce!! The flavor is out of this world!!!! You can make it easily in a food processor and it takes only minutes to pull together.
Tender steak and potato kabobs doused with a refreshing chimichurri sauce is just what the doctor ordered for summertime grilling! Perfect for a party or the upcoming 4th of July holiday.
Get outside and grill! This dinner will be on the table in under 30 minutes and is so easy to through together you'll wonder why you haven't made this before.
Steak and Potato Kabobs with Chimichurri Sauce
serves 4
FOR THE CHIMICHURRI, PURÉE:
2 cups fresh mint leaves
1 cup fresh parsley leaves
½ cup extra-virgin olive oil
2 cloves garlic
2 Tbsp. each red wine vinegar and fresh lemon juice
1 ½ tsp. ground sumac
1 shallot
1 tsp. red pepper flakes
Salt and black pepper to taste
FOR THE KABOBS:
6 yellow new potatoes, halved, and sliced into 1/2" disks
4 Tbsp. olive oil, divided
1 ¼ lb. top sirloin, cut into 2-inch chunks
Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.
For the chimichurri, purée mint, parsley, 1 ⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.
For the kebabs, toss potatoes with 2 Tbsp. oil; thread potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 Tbsp. oil.
Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper.
Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side. Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare).
Let kebabs rest 5 minutes. While resting, brush kabobs chimichurri sauce. Serve remaining chimichurri on the side.
source: Cuisine at home
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