Thursday, July 11, 2019
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.
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