This recipe offers yet another way to enjoy the perennial grilled pairing of steak and potatoes. Because the potatoes take longer to cook than the steak, it is necessary to precook them, which is done quickly and easily in a microwave oven.

TIMING
Prep: 10 minutes
(plus 10 minutes for rub and glaze)
Grill: 8 to 10 minutes.

BBQ TOOLS AND EQUIPMENT
– Four 15-inch metal skewers, preferably flat or square
– Long-handled tongs
– Long-handled basting brush.

GETTING CREATIVE
– Use sweet potatoes in place of new potatoes.
– Replace half of the potatoes with baby onions or leeks.
– Replace the steak with any type of meat, and adjust the cooking time accordingly.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
8 small, round potatoes, red or gold, halved
3 teaspoons garlic-flavored oil
1 pound trimmed sirloin steak, cut into 16 cubes
1 teaspoon store-bought steak seasoning blend or Ten-Pepper Rub
Oil for coating grill grate
¾ cup Steakhouse Glaze.

DIRECTIONS
1. Heat the grill as directed.
2. Toss the potatoes and 1 teaspoon of the garlic oil in a microwave-safe dish. Cover and microwave at full power for 4 minutes, until barely tender; let cool.
3. Toss the steak, par-cooked potatoes, remaining 2 teaspoons garlic oil, and steak seasoning in a large bowl until the potatoes and steak are uniformly coated.
4. Arrange 4 cubes of steak, alternating with 4 pieces of potato, on each skewer, being careful to leave a little space between the pieces.
5. Brush the grill grate and coat it with oil. Put the prepared skewers on the grill and cook until the beef is browned on all sides and firm to the touch, 8 to 10 minutes. Use tongs to grip the end of each skewer and rotate it a quarter turn after 3 minutes and then every 2 minutes after that; do not over-cook. Brush the kebabs with some of the glaze during the last 2 to 3 minutes of cooking.
6. Serve with the remaining glaze on the side.

   

This entry was posted on Sunday, September 11th, 2011 at 6:37 am and is filed under Burgers And Other Quick Meals BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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