Grilled Steak & Potato Kebabs

By á-24535

Ingredients

• FOR THE CHIMICHURRI, PURÉE:
• 2 cups fresh mint leaves
• 1 cup fresh parsley leaves
• 1 ⁄2 cup extra-virgin olive oil
• 2 cloves garlic
• 2 Tbsp. each red wine vinegar and fresh lemon juice
• 1 1⁄2 tsp. ground sumac or minced lemon zest
• 1 shallot
• 1 tsp. red pepper flakes
• Salt and black pepper to taste
• FOR THE KEBABS, TOSS:
• 6 red or yellow new potatoes, ends removed, cut into 24 (1/2-inch-thick) slices
• 4 Tbsp. olive oil, divided
• 1 1⁄4 lb. beef tenderloin or top sirloin, cut into 2-inch chunks

Details

Servings 4
Cooking time 30mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.

For the chimichurri, purée mint, parsley, 1⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.

For the kebabs, toss potatoes with 2 Tbsp. oil; thread six potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 Tbsp. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side.

Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare). Let kebabs rest 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

Nutrition Information
Per serving: 576 cal; 47g total fat (8g sat); 75mg chol; 86mg sodium; 15g carb; 3g fiber; 30g protein