Photo: Steak, New Potato and Portobello Kebabs on Rosemary Skewers Recipe
Ingredients
- 4 new potatoes, such as red bliss (about 3 ounces each)
- 1 large portobello mushroom cap, about 4 ounces
- 1 (14 to 16-ounce) steak
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup vegetable oil
- 1/3 cup balsamic vinegar
- 2 tablespoons chopped fresh rosemary leaves
- 2 tablespoons minced garlic
- 4 (10 to 12-inch) thick, woody, rosemary branches, or 4 soaked, 12-inch bamboo skewers
- Rice Noodles, recipe follows
Directions
Place the potatoes in a small, 1-quart saucepan and cover with water, by 1-inch. Set over high heat and bring to a boil. Cook the potatoes at a boil for 10 minutes, or until barely fork-tender. Remove from the water and allow to cool before cutting in half. Set the potatoes aside until ready to use.
Remove the stem and the gills from the portobello with a sharp knife and cut into 8 wedges. Place the wedges in a medium bowl.
Cut the steak into 8 even pieces, about 1 3/4 to 2 ounces each, and season with 1/2 teaspoon of the sea salt and the black pepper. Place in the bowl with the mushrooms. Add the vegetable oil, balsamic vinegar, rosemary and garlic to the bowl and stir to coat the mushrooms and steak well. Wrap with plastic wrap and place in the refrigerator to marinate for up to 2 hours. Remove from the refrigerator and skewer a potato on the rosemary branch, followed by a piece of steak, a mushroom wedge, followed by another piece of potato, steak and mushroom. Continue in the same manner with the remaining skewers and potatoes, pieces of steak, and mushroom pieces. Reserve any marinade remaining in the bowl for basting the skewers as they cook.
Heat a grill to medium-high and lightly oil the grill grates. Grill the kebabs, basting with the remaining marinade as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning over to cook on the first side again. Continue to cook on the first side for another 2 to 3 minutes before turning over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining teaspoon of salt and serve over bed of rice noodles.
Rice Noodles:
- 4 ounces rice noodles, soaked in boiling water for 5 minutes to soften, drained
- 2 tablespoons mirin
- 1 tablespoon sesame oil
- 2 teaspoons teriyaki sauce
- 2 scallions, chopped
- Salt and pepper
Toss rice noodles with all ingredients.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By hrushanyk_1051655
Philadelphia, PA
on October 28, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I saw Emeril make this recipe on TV and it looked really good. Steak, pototoes
and mushrooms, marinated in a fresh rosemary marinade and then all cooked
on a skewer. I used sirloin steak and the marinade really made the meat tender.
It was slightly tricky using the rosemary branches for skewers, but they
worked out fine. I didn't used the grill, but the broiler worked just as well.
The kids loved the tender steak and the potatoes were full of flavor. Thanks
Emeril for the new ideas...can't wait to try your shrimp kebobs!
By ruth.m.foster_6...
Grand Prairie, TX
on July 03, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
My skewers were so easy to make and resulted in a melt in your mouth experience. I only had trimmed fresh rosemary available, but the flavors still came through with regular bamboo skewers. Yummy.
By aalbrecht_6827391
Deer Park, IL
on April 15, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First time I considered potato as a skewer ingredient- this was very good. I served over steamed white rice. I also had to sub regular white mushrooms. Also, found that cutting steak into much larger cubes than I normally would gave a very tender result (didn't overcook like most kebobs. Did find that potatoes could have been more done. Made a second time and was just as good again. Cooked potatoes a little longer and they roasted up crisp and tasty. Also- did it in the oven on broil.
Read all 3 reviews