Ingredients: |
Ingredients: 1½ pounds New York strip steak, cut into 1¼ inch cubes
1 large red onion, cut into 1¼ inch cubes
1 pound halved baby potatoes, parboiled
1 T olive oil
1 t kosher salt
¾ t freshly ground black pepper
8 (10-inch) skewers (soaked for at least 30 minutes if wooden)
4 T (½ stick) unsalted butter
4 cloves garlic, crushed
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Directions: |
Directions:Heat a grill to high, direct heat.
Toss the steak, onion, potatoes, olive oil, salt, and pepper together in a large bowl. Thread onto the skewers, about 9 pieces per skewer.
Melt the butter in a small saucepan on the grill. Add the garlic and simmer until fragrant, 1 to 2 minutes. Remove the garlic butter from the grill.
Oil the grill grates. Place the skewers on the grill, cover, and cook until the beef is seared and cooked to desired doneness, 4 to 5 minutes per side, occasionally brushing both sides of the skewer with the garlic butter.
Recipe Notes: Refrigerate leftovers in an airtight container for up to 3 days.
How to Par-Boil Potatoes for Grilling
Par-boiling is essentially the same thing as boiling, except you don’t boil the food all the way through. Place potatoes, cut or whole, in a saucepan of salted cold water and bring up to a boil. Lower the heat to a simmer and cook until the potatoes are almost cooked through — check by inserting a paring knife into a thick piece and it should go in fairly easily but have a little resistance in the center.
When the potatoes are done, drain and let them cool and dry off a bit. Toss the potatoes in some olive oil, salt, and herbs or spices if you’re feeling adventurous to add a bit more flavor, then grill until the outside is crispy with the knowledge that the inside will be moist and fluffy! |
This recipe for Steakhouse Skewers is from