Steak and Potato Skewers with Orange Salsa

By Jahel

Ingredients

• 1 lb baby potatoes (about 16)
• 1 lb. hangar steak cut into 1-1/2 in pieces
• 2 t chili powder
• 1 t ground cumin
• 5 T olive oil, divided plus more for grill grates
• 1 3/4 t kosher salt, divided
• 3 bell peppers, quartered lengthwise and seeded
• 1 red onion, sliced crosswise into 3/4 inch thick rings
• 2 oranges, segmented
• 2 scallions, thinly sliced
• 3 T chopped fresh cilantro
• 2 T red wine vinegar
• 1 Fresno Chile, seeded and finely chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Soak 8 x 8“ wooden skewers in water for 15 minutes.
Place potatoes in the microwave safe bowl; cover tightly with plastic wrap and cut a small slit in top. Microwave on high until potatoes are just tender. About seven minutes. Let cool slightly.
Toss potatoes and steak with chili powder, cumin, 2 tablespoons oil, and 1 teaspoon salt in a bowl until evenly coated. Thread potatoes and steak and alternately add to each skewer.
Preheat grill to high (450° to 500°). Lightly coat grates with oil. Toss bell peppers and onion with 1 tablespoon oil and a half a teaspoon salt. Grill bell peppers, onions, and scoop skewers, uncovered, turning occasionally, until vegetables are charred and slightly softened and steak is cooked to desire doneness, 10 to 12 minutes for medium rare. Remove from grill.
Meanwhile stir together oranges, scallions, cilantro, vinegar, chili, and remaining 2 tablespoons oil and 1/4 teaspoon salt in a small bowl. Serve skewers and vegetables with orange salsa.