Potato & Steak Kebabs

Potato and Steak Kebabs
Grilled russet potatoes and steak covered in a fresh chimichurri sauce.
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  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Servings: 4



  • 2 medium-sized russet potatoes (about 300 grams), cubed
  • 2 quarts (1,892 ml) water
  • 1 pound sirloin steak, cubed
  • 2 Tbsp (30 ml) olive oil
  • 1/2 Tbsp salt
  • 1/2 Tbsp black pepper
  • 1/2 cup red onion, cubed
  • 1/2 cup green bell pepper, cubed
  • 1/2 cup orange bell pepper, cubed

Chimichurri Sauce

  • 1/2 cup (118 ml) olive oil
  • 2 Tbsp shallots, minced
  • 2 Tbsp garlic minced
  • 1 Tbsp Fresno chili, minced
  • 1/4 cup red wine vinegar
  • 1 Tbsp oregano, finely chopped
  • 2 Tbsp parsley, finely chopped
  • 2 Tbsp cilantro, finely chopped
  • 1 tsp salt


  1. In a pot, pour water and cubed russet potatoes, bring to a boil, and then reduce heat to a simmer and cook until just fork tender about 20-25 minutes. Then strain and run cold water over to stop cooking process. Set aside.
  2. To make chimichurri sauce, in a bowl, combine shallot, chili, garlic, vinegar and salt and let sit 10 minutes. Then stir in cilantro, parsley, and oregano. Using a fork whisk in olive oil. Then set aside.
  3. Chop red onion, green and orange bell peppers into cubes, roughly same size.
  4. In a bowl, add cubed steak, olive oil, salt, and pepper and mix until steak is coated evenly.
  5. Using a skewer, alternate cool cubed potato, green bell pepper, orange bell pepper, red onion, steak cube until skewer is filled. Then grill skewers until steak is done at 130°F-140°F (54°C-60°C) for medium rare about 3–5 minutes or grill to desired doneness. Rotate skewers to grill both sides.
  6. Lay done skewer on a platter and generously drizzle chimichurri sauce on top and serve immediately.

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