Garlicky Beef Skewers with Potato Hash & Spiked Ketchup

By peridot728

Ingredients

• Kosher salt and pepper
• 4 starchy potatoes, such as russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes
• 2 pounds beef sirloin, cut into 1 1/2-inch cubes and brought to room temperature
• 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 5 to 6 cloves garlic, chopped
• 4 sprigs fresh rosemary, chopped (about 3 tablespoons)
• 2 tablespoons butter
• Coarse black pepper
• 1 teaspoon sweet smoked paprika
• 1/2 cup organic ketchup
• 2 tablespoons Worcestershire sauce
• 1 rounded tablespoon prepared horseradish
• 1 to 2 teaspoons Tabasco sauce, to taste
• Lemon wedges
• Watercress, arugula or other spicy greens, for garnish

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat the broiler. In a medium pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.

Pat the beef dry; season with the kosher salt and pepper. Toss with 4 tablespoons EVOO and the garlic and rosemary. Thread as many pieces as will fit on each skewer.

In a large nonstick skillet over medium-high heat, melt the butter with the remaining tablespoon EVOO. Add the potatoes; season with salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10-15 minutes.

Broil the meat on the top rack, turning occasionally, until cooked, about 10 minutes.

In a bowl, make the spiked ketchup: Stir the ketchup with the Worcestershire, horseradish, Tabasco and a pinch of coarse pepper.

Squeeze the lemon over the beef and serve with the greens, crispy potatoes and spiked ketchup alongside.

- See more at: http://www.rachaelrayshow.com/recipe/15973_Garlicky_Beef_Skewers_with_Potato_Hash_Spiked_Ketchup/index.html#sthash.iYYRwTTT.dpuf