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The Ultimate Steak and Potato Kebabs: Your Perfect Summer Meal on a Stick

Dipping a finished Steak and Potato Kebab into a bowl of dipping sauce.

A straightforward recipe for classic steak and potato kebabs cooked on the grill. The kebabs are assembled by threading cubes of beef tenderloin, par-cooked fingerling potatoes, and fresh asparagus pieces onto skewers. These are then grilled until the steak is cooked to medium-rare and the vegetables are tender with a slight char. The kebabs are served with a simple, tangy dipping sauce made from ketchup, Dijon mustard, balsamic vinegar, and other pantry staples.

Ingredients

Scale
  • Vegetable oil, for the grill
  • 1/2 pound fingerling potatoes, halved lengthwise
  • 1 1/2 pounds beef tenderloin, cut into 1 1/2-inch cubes
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1 bunch asparagus, cut into 1-to-2-inch pieces
  • 1/4 cup ketchup
  • 2 tablespoons Dijon mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons steak sauce
  • Pinch of red pepper flakes

Instructions

  1. Preheat a grill to medium-high heat and brush the grates with vegetable oil to prevent sticking.
  2. Place the halved potatoes in a microwave-safe bowl, cover, and microwave for about 5 minutes until they are just tender.
  3. In a large bowl, toss the beef cubes with the extra-virgin olive oil and season with salt and pepper.
  4. Thread the seasoned beef, par-cooked potatoes, and asparagus pieces onto eight 10-inch skewers, alternating the ingredients.
  5. Make the sauce: In a small bowl, combine the ketchup, Dijon mustard, balsamic vinegar, 2 tablespoons of water, Worcestershire sauce, steak sauce, and red pepper flakes. Whisk to combine.
  6. Place the assembled kebabs on the preheated grill.
  7. Grill, turning occasionally, for about 6 minutes for medium-rare steak, or until the ingredients are cooked to your liking and have grill marks.
  8. Serve the hot kebabs with the prepared sauce for dipping.

Notes

  • Par-cooking the potatoes in the microwave is a crucial time-saving step that ensures they are fully cooked on the grill in the same amount of time as the steak.
  • This recipe requires eight 10-inch skewers; if using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
  • The total grilling time can be adjusted based on your preferred level of doneness for the steak.

Nutrition

Find it online: https://cookupjoy.com/steak-and-potato-kebabs/