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Lunch / Dinner

Steak and Potato Skewers

Keeping food simple often yields the best results and these Steak & Potato Skewers are evidence of that. But serve the skewers with this Grilled Caprese Salad for one of the simplest and tastiest summer meals of the season.

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Ingredients

BOIL:

THREAD:

To keep the skewers from igniting, place a strip of foil on the grill. It acts as a shield and protects the ends of the skewers from the flames.

Instructions

Preheat grill to medium-high. Brush grill grate with oil.

Boil potatoes in a pot of salted water until tender when pierced, about 10 minutes; drain and cool slightly.

Thread 3 beef chunks onto each of 4 skewers; thread 3 potato halves onto each of 4 skewers. Drizzle skewers with oil, then season with salt and pepper. Grill beef skewers, covered, to desired doneness (about 3 minutes per side for medium-rare). Grill potatoes, covered, until brown and crisp on the outside, 4–5 minutes. Remove steak and potatoes from the grill, tent with foil, and rest 5 minutes. While skewers rest, grill tomatoes for the Grilled Caprese Salads.

Because the steak and potatoes cook at different rates, don’t combine them on the same skewers.

Because the steak and potatoes cook at different rates, don’t combine them on the same skewers.

Position the handles of the skewers over the foil to prevent them from catching fire.

Position the handles of the skewers over the foil to prevent them from catching fire.

Nutritional Facts

Tags: Father'S Day, Bbq, Grilling, Lunch, Dinner, Gluten Free, Fourth Of July

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