steak & potato kebabs with creamy cilantro sauce

By sanmo_babe

Ingredients

• 1/2 cup(s) packed fresh cilantro leaves, minced
• 2 tablespoon(s) red-wine vinegar or cider vinegar
• 2 tablespoon(s) reduced-fat sour cream
• 1 clove(s) (small) garlic, minced
• 1 teaspoon(s) chile powder
• 1/2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) salt, divided
• 8 new or baby red potatoes
• 1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
• 2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
• 1 teaspoon(s) extra-virgin olive oil
• 1 large sweet onion, cut into 1-inch chunks

Details

Servings 4

Preparation

Step 1

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.

Preheat grill to high.

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers.

Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.