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!
12-15skewers(soak wood skewers in water for at least 30 minutes)
Chimichurri Sauce:
½cupolive oil
3tablespoonsred wine vinegar
1cupfresh parsley, finely chopped
½cupfresh cilantro, finely chopped
¼red onion, finely chopped
4garlic cloves, minced
¼teaspoondried oregano
1teaspoongranulated sugar
½teaspoonsalt
¼teaspoonblack pepper
Instructions
In a shallow dish, whisk together the marinade ingredients, and marinate the steak for at least 2 hours or overnight.
Bring a large pot of salted water to a boil and cook potatoes until just fork tender, about 6-8 minutes. Drain and set aside.
Meanwhile, make the chimichurri. Combine all the chimichurri ingredients in a bowl, and let sit while you prepare the kebobs.
Thread steak, potatoes, bell peppers, and onions onto skewers. Brush with olive oil and season with salt and pepper.
Preheat grill to medium-high heat, about 425 degrees. Place the kebobs on the grill and cook for about 6-8 minutes, flipping halfway through, until the vegetables are lightly charred and the steak is cooked to desired doneness. Remove at 140 degrees for medium doneness.
Serve the steak and potato kabobs with chimichurri.
Notes
*Prep time doesn't include time to marinate the steak
Nutritional information is automatically calculated by a third party software and is only an estimate, not a guarantee. This information is provided as courtesy, and you are solely responsible for all decisions related to your health.
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