Steak And Fingerling Potato Kabobs Recipe

Name: Steak And Fingerling Potato Kabobs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 (8-inch) wooden or metal skewers, divided; 16 small fingerling potatoes, halved; 2 pounds boneless rib-eye, tri-tip, or flank steaks, trimmed and cut into 1 1/2-inch pieces; 1/4 cup butter, melted; 1 cup firmly packed baby arugula; 1 cup loosely packed fresh flat-leaf parsley leaves; 1/2 cup torn fresh basil; 1/4 cup chopped fresh chives; 1/4 cup loosely packed fresh mint leaves, torn; 3 teaspoons drained capers

Servings: persons

14 (8-inch) wooden or metal skewers, divided
16 small fingerling potatoes, halved
2 pounds boneless rib-eye, tri-tip, or flank steaks, trimmed and cut into 1 1/2-inch pieces
1/4 cup butter, melted
1 cup firmly packed baby arugula
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup torn fresh basil
1/4 cup chopped fresh chives
1/4 cup loosely packed fresh mint leaves, torn
3 teaspoons drained capers

1
Soak 8 wooden skewers in water 30 minutes. (Omit if using metal skewers.)
2
Meanwhile, bring potatoes and water to cover to a boil in a Dutch oven over medium-high heat; cook 10 minutes or just until crisp-tender. Drain.
3
Combine steak and 1/2 cup vinaigrette in a large zip-top plastic freezer bag. Thread 8 potato halves onto 1 double set of skewers (2 skewers side-by-side), leaving a 1/8-inch space between pieces; repeat with 3 double sets of skewers and remaining potatoes. Cut 4 to 8 crosswise slits 1/4 inch deep on top of each potato. Combine potatoes and 1/2 cup vinaigrette in another large zip-top plastic freezer bag. Seal bags, and chill 3 hours, turning occasionally.
4
Meanwhile, soak remaining 6 wooden skewers in water 30 minutes. (Omit if using metal skewers.)
5
Preheat grill to 350u00b0 to 400u00b0 (medium-high) heat. Remove steak and potatoes from marinades, discarding marinades. Thread steak onto 6 skewers, leaving a 1/8-inch space between pieces. Sprinkle with desired amount of salt and pepper.
6
Grill potatoes and steak at the same time, covered with grill lid, 6 to 7 minutes on each side or until steak reaches desired degree of doneness and potatoes are golden brown, basting potatoes and steak with melted butter with each turn.
7
Toss together arugula, next 5 ingredients, and 2 Tbsp. vinaigrette. Serve kabobs with arugula salad and remaining vinaigrette.

929

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 14 (8-inch) wooden or metal skewers, divided, 16 small fingerling potatoes, halved, 2 pounds boneless rib-eye, tri-tip, or flank steaks, trimmed and cut into 1 1/2-inch pieces, 1/4 cup butter, melted, and more.

Yes, Steak And Fingerling Potato Kabobs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak And Fingerling Potato Kabobs

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