Grilled steak and potato kebabs

Ingredients

• chimichurri
• 2 cup(s) fresh mint leaves
• 1 cup(s) fresh parsley leaves
• 1/2 cup(s) extra-virgin olive oil
• 2 - 3 clove(s) garlic
• 2 tablespoon(s) red wine vinegar
• 2 tablespoon(s) lemon juice
• 1 1/2 teaspoon(s) ground sumac or lemon zest
• 1 - 2 shallots
• 1 teaspoon(s) red pepper flakes
• Kebabs
• 6 - 8 red or yellow new potatoes sliced in 1/2 inch slices
• 4 tablespoon(s) olive oil, divided
• 1 1/4 pound(s) tenderloin or sirloin 2" cubes

Preparation

1. Preheat grill for two-zone grilling, one medium and the other side medium-high. Brush grill grate with oil. Puree all chimichurri ingredients in a food processor, and season with salt and pepper, set aside. Toss potatoes with 2 tbsp oil; thread six potatoes onto each of four skewers so they lay flat (use grill cage for this instead) Toss beef with remaining oil (and season with salt & pepper). Evenly divide and thread beef onto four skewers. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side. Grill kebabs about 3 minutes per side for medium rare; let rest, brush with chimichurri while resting and serve with the rest of the sauce.