Today's recipe from Cuisine at Home reflects that. Not only is this method for grilling new potatoes going to become a standard in my repertoire, the mint in the chimichurri offsets both meat and potatoes beautifully.
I hope you enjoy!
Grilled Steak and Potato Kabobs with Mint Chimichurri
For printable recipe click here
For the Chimichurri Puree
- 2 cups fresh mint leaves
- 1 cup fresh parsley leaves
- 1/2 cup extra virgin olive oil
- 2-3 cloves of garlic
- 2 Tbsp each red wine vinegar and fresh lemon juice
- 1 1/2 tsp lemon zest
- 2 shallots
- 1 tsp red pepper flakes
- salt and black pepper to taste.
For the Kabobs
- 6-8 new potatoes cut into 1/2 inch thick slices
- 4 tbsp extra virgin olive oil divided
- 1 1/4 pound top sirloin cut into 2-inch chunks
- 2 tsp, garlic salt
- 1/2 tsp black pepper
- Preheat grill for 2 zone grilling, heating one side to medium and the other to medium high. Brush grill grate with oil.
- Toss potatoes with 2 Tbsp oil, 1 tsp garlic salt, 1/4 tsp black pepper. Thread potato slices onto 4 equal skewers so potatoes lay flat.
- Toss sirloin with the additional oil, garlic salt and pepper. Thread onto 4 equal skewers.
- Grill potatoes on medium for about 7 minutes a side until they are golden brown.
- Add beef skewers to the medium high grill, cover, and grill to desired doneness (4 minutes a side cooks them to medium)
- Rest kabobs 5 minutes and brush with chimichurri while resting.
- Serve additional chimichurri on the side.
Lyndsay Wells is a professional trainer, writer, and program developer with a passion for food and cooking. She is an award winning recipe developer, and a website ambassador for Kraft Foods Canada. Lyndsay believes cooking should be approachable and easy and has great tips and ideas for putting together sophisticated looking dishes that cooks of all levels can accomplish.
Visit her daily on her blog, The Kitchen Witch or on her YouTube Channel, CHARMED With The Kitchen Witch.
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