Steak And Fingerling Potato Kabobs

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Toss together arugula, next 5 ingredients, and 2 Tbsp. vinaigrette. Serve kabobs with arugula salad and remaining vinaigrette.

No additional tips available.