Lunch / Dinner
Grilled Steak & Potato Kebabs
Thread any combination of meat and vegetables on a skewer and it’s called a kebab — but these beef and potato skewers are a little different. They’re made with beef tenderloin, the leanest and most tender cut of beef. By cutting the tenderloin into chunks, you’re able to stretch an otherwise pricey cut of meat further — and these are worth the splurge.
FOR THE CHIMICHURRI, PURÉE:
FOR THE KEBABS, TOSS:
Ground sumac is a dried tart spice with a tangy flavor that's often used in Mediterranean cooking. If you can't find it, try minced lemon zest.
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.
% Daily Value*
Total Fat 47g 72%
Saturated Fat 8g 40%
Cholesterol 75mg 25%
Sodium 86mg 3%
Carbs 15g 5%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.