Name: Steak and Potato Kebabs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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 black pepper; 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

Special equipment:

eight 10-inch skewers

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

Recipe courtesy of Food Network Magazine

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Steak and Potato Kebabs

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