Steak and Potato Kebabs
- 2 1/4 lbs trimmed filet mignon, cut into 24 1 inch pieces
- 1/4 cup plus 1 tbs EVOO
- 2 tbsp sherry vinegar
- 3 cloves garlic, smashed and peeled
- 1 tbsp fresh rosemary leaves, coarsely chopped
- Salt and Pepper
- 16 small white potatoes
- 8 large cherry tomatoes
In a large bowl, toss meat with 1/4 cup EVOO, vinegar, garlic, rosemary 1 1/2 tsp salt and 3/4 tsp pepper.
Cover, refrigerate for at least 4 hours or up to 1 day.
Place potatoes in large saucepan. Fill with water to cover by 1 inch. Bring to boil, lower heat and simmer until fork tender, 20 to 25 minutes.
Drain, let cool and toss with remaining 1 tbsp EVOO.
Preheat grill to medium high.
Thread 3 cubes of meat, 2 potatoes and 1 tomato on each of 8 skewers.
Grill, turning once, to desired doneness, about 5 minutes for medium rare.