We took a classic meat and potato dinner and turned it into an all-in-one meal.
Steak & Potato Kabobs with Balsamic Tomatoes
Serves: Makes 8
Ingredients
- 2 pounds assorted small potatoes
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons white balsamic vinegar
- 4 cloves garlic, chopped
- 1½ teaspoons kosher salt
- 1 teaspoon dry mustard
- 2 pounds (1½-inch-thick) ribeye steaks, cut into 1-inch pieces
- 1 (8-ounce) package fresh cremini mushrooms
- 8 (6- to 7-inch) wooden skewers, soaked in water for 30 minutes
- Salt and ground black pepper, to taste
- 2 large tomatoes, chopped
- 2 tablespoons white balsamic vinegar
- 2 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon kosher salt
- 1 clove garlic, chopped
- Garnish: fresh rosemary
Instructions
- For kabobs: Bring a large stockpot of salted water to a boil over medium-high heat. Add potatoes; cook until tender, about 20 minutes. Drain potatoes, and cut in half.
- In a medium bowl, whisk together oil, lemon juice, vinegar, garlic, salt, and mustard. Divide mixture between 2 medium bowls. Add steak to first bowl, tossing to coat. Place potatoes in second bowl, tossing to coat. Cover and refrigerate for
- minutes, turning once.
- Remove beef and potatoes from bowls; discard marinade. Thread beef, potatoes, and mushrooms onto skewers. Sprinkle kabobs with desired amount of salt and pepper.
- Preheat a cast-iron grill pan over medium-high heat. Place 4 kabobs on pan, and cover loosely with foil. Cook, turning occasionally, until steak reaches desired degree of doneness, about 3 minutes for medium-rare. Repeat with remaining kabobs.
- For balsamic tomatoes: In a medium bowl, stir together tomatoes, vinegar, oil, rosemary, salt, and garlic. Serve with kabobs. Garnish with rosemary, if desired.