Steak and potato kabobs combine tender and juicy beef with hearty potatoes, peppers and onions that are grilled to perfection and served with the most flavorful and easy chimichurri sauce! This is one summer recipe you don’t want to miss out on!
On a very serious note… is there a more perfect grilled dinner than steak and potatoes?! I think not. I love when both come off the grill with a nice char; it just adds so much flavor. If we’re all in agreement here, then I promise you’re going to love this recipe!
For a little color and crunch, I also added in some bell peppers and red onion to make an already delicious dinner even more amazing.
AND, you 100% need to serve your kabobs with chimichurri sauce! It’s an absolute game (or life… I think life) changer. I swear to you.
I’m all about honesty here so let me throw some of that your way. Chimichurri sauce was something that I always thought sounded fancy and required too much work, but let me tell ya, I was very, very wrong.
Chimichurri sauce is actually super easy to make, so damn flavorful and delicious, and basically just requires a handful of fresh ingredients. Trust me, you’ll be pleasantly surprised.
I’m probably getting a little too excited about chimichurri sauce over here (lol), but bear with me because I’m not done!
Okay, all you need to make chimichurri is some fresh cilantro and parsley, garlic, olive oil and a few other staples. The best part? It adds so much flavorful to pretty much all foods. I’m talking beef (obviously), chicken, fish, and vegetables! Seriously anything.
In addition to these bomb steak and potatoes kabobs, I have one other thing you MUST make with the chimichurri sauce! And, pleaseee promise me you will because I swear you will be blown away by how absolutely amazing it is. Okay, here it goes.
Chimichurri breakfast sandwich –> Hearty piece of toast (I like sourdough or something seedy. Yum.), butter, smashed avocado, chimichurri sauce, fried egg (hard yolk for me), crushed red pepper flakes. Ta-da! Your world has forever been changed.
Alright, I’ll get off my chimichurri soap box now to tell ya a bit about our garden… because I’m excited about, too!
We have so many tomatoes, peppers, onions, cabbage, zucchini and green beans in the garden right now, which means lots of fresh salsa, canned salsa, marinara, sauerkraut, and fresh from the garden dinners. The best.
And, I seriously can’t wait until our beets are ready for harvest. I LOVE BEETS. Who’s with me? Roasted and pickled, give me all the beets.
We also can our own pickles, but we usually end up buying a bunch of cucumbers from a neighbor or produce stand. And, by the way, my mom makes the best pickles. She always cans half the pickles with a recipe from my dad’s mom and the other half with a recipe from my aunt’s mom. They are both perfect. My grandma’s recipe is more vinegary, while the others are saltier. It all just depends on the mood I’m in 🙂
Oh, and we have sour cherry, apple and pear trees that turn we love to into tasty jams and dessert! I just love summer and fall!
That’s all I’ve got today, folks. Happy grilling! And, don’t forget to make my chimichurri breakfast sandwich!
More of my favorite summer dinners:
- Grilled Sweet Chili Salmon Foil Packs
- Beer Cheese Burgers on Pretzel Buns
- Steak Salad with Spicy Goat Cheese Dressing
- Chipotle Chicken and Blood Orange Salad
- Jamaican Jerk Chicken with Grilled Pineapple Salsa
Steak and Potato Kabobs with Chimichurri Sauce
- 2 pounds strip steak cut into 1-inch chunks
- 1 ½ pounds petite yellow potatoes
- 2 bell peppers cut into 1 ½ inch pieces
- ½ red onion cut into 1 ½ inch pieces
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup fresh cilantro packed
- 1 cup fresh parsley packed
- 3 garlic cloves halved
- 2 green onions chopped (about 1/4 cup)
- 1 small jalapeno seeded and largely diced
- 3 tablespoons red wine vinegar
- 1/2 cup olive oil
- Salt and pepper to taste
- In a large bowl, whisk together marinade ingredients, and marinate steak for at least 30 minutes or overnight.
- Bring a large pot of salted water to a boil and cook potatoes until just tender, about 6-8 minutes. Drain and set aside.
- Thread steak, potatoes, bell peppers, and onions onto skewers; brush with steak marinade. Discard leftover marinade.
- Preheat grill to medium-high heat. Cook skewers, flipping halfway through, until steak is cooked to desired doneness and vegetables are tender but slightly crisp, about 8-12 minutes.
- Serve with chimichurri sauce (recipe below)!
- Place all chimichurri sauce ingredients into a food processor or high-power blender and pulse (or blend) just until smooth.