STEAK AND POTATO KABOBS

STEAK AND POTATO KABOBS 1 pound baby Dutch yellow potatoes 2 1/2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves 1 tablespoon chopped fresh thyme 2 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 (1 1/4-inch) New York strip steaks (2 pounds), cut into 1-inch chunks 1 tablespoon Montreal steak seasoning 1 red onion, cut into 1 1/2-inch pieces 1 red bell pepper, cut into 1 1/2-inch pieces 1 orange bell pepper, cut into 1 1/2-inch pieces In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well. In a small bowl, whisk together olive oil, rosemary, thyme and garlic; season with salt and pepper, to taste. Set aside. Season steak with Montreal steak seasoning. Thread potatoes, steak, onion and bell peppers onto skewers; brush with olive oil mixture. Preheat grill to medium high heat. Add skewers to grill, and cook, turning occasionally, until the steak is cooked through to desired doneness, about 8-10 minutes. Serve immediately.