Steak and Potato Kebabs

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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


Special equipment:
eight 10-inch skewers
  1. 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.
  2. 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.
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