Grilled steak and potato kebabs

steak with a mint chimichurri, and grilled potatoes

Yield: 4 servings
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  • 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


  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.
July 2011

This recipe is a personal recipe added by TSandM and has not been tested or endorsed by MyRecipes.

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