Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Hands-on Time
45 Mins
Total Time
4 Hours 20 Mins
Yield
Makes 6 servings

Low in starch with a creamy texture and paper-thin skin, fingerlings hold their shape when grilled. Parboiling jump-starts the cooking process, so they take on a crispy finish just about the time the steak is done.

How to Make It

Step 1

Soak 8 wooden skewers in water 30 minutes. (Omit if using metal skewers.)

Step 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.

Step 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.

Step 4

Meanwhile, soak remaining 6 wooden skewers in water 30 minutes. (Omit if using metal skewers.)

Step 5

Preheat grill to 350° to 400° (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.

Step 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.

Step 7

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

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