Steak and Potato Kebabs

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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 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
Directions
  • Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.

  • Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.

  • Photograph by Christopher Testani


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