Tonight’s dinner is all about summer: steak and potato skewers.
Everything you need for a satisfying meal is right on these skewers — steak, potatoes and vegetables. For dessert, a cobbler would be lovely, but these skewers really deliver the main event.
And don’t skip the sauce.
This bright green chimichurri adds a fresh, vibrant finish.
The key to perfect skewers is parboiling the baby potatoes first. It only takes 10–12 minutes and can be done ahead of time for easy meal prep. Boil until slightly tender, cool, and refrigerate until you’re ready to assemble.
With filet, potatoes, peppers and onions, a simple seasoning of salt and pepper plus the smoky grill flavor is all you need. Finish with rosemary chimichurri for a huge flavor boost.
Rosemary Chimichurri
This chimichurri highlights rosemary alongside parsley and oregano. I leave out cilantro so the rosemary can stand out — it’s a bright, summery sauce that pairs perfectly with steak and potatoes.
Use it on fries, grilled vegetables or salads for a burst of herbaceous flavor. It stores well in the refrigerator for up to a week.
Steak and Potato Skewers with Chimichurri
Filet and Potato Skewers
4
people
20 mins
30 mins
Ingredients
- 1 pound baby Yukon gold potatoes
- 3 (4-ounce) pieces of beef tenderloin/filet
- Olive oil spray
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1 bell pepper, cut into pieces
- 1 red onion, cut into pieces
Rosemary Chimichurri
- 3/4 cup fresh parsley
- 3 tablespoons fresh oregano
- 3 tablespoons fresh rosemary, chopped
- 2 garlic cloves, minced
- 1/4 cup red wine vinegar
- 2/3 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Start by parboiling the potatoes so they grill quickly with the filet. Place the potatoes in a pot, cover with cold water, bring to a boil and cook for 10–12 minutes until slightly tender. Drain and cool.
- Preheat the grill to high, about 500–600°F.
- Cut the filet into bite-sized chunks. Cut peppers and onions to similar sizes so everything cooks evenly.
- Thread steak, potatoes and vegetables onto skewers. Aim for 2–3 pieces of filet and 2 potatoes per skewer, with plenty of veggies, or assemble to your preference.
- Spray skewers with olive oil spray, season with salt and pepper, and grill 2–3 minutes per side, turning, for about 8 minutes total, until steak reaches desired doneness and potatoes are charred. Let rest a few minutes, then serve with rosemary chimichurri.
Rosemary Chimichurri
- Combine parsley, oregano, rosemary and garlic in a food processor and pulse until the leaves are finely chopped. Add the red wine vinegar and pulse once more. With the processor running, stream in the olive oil until just combined. Stir in salt, pepper and crushed red pepper flakes. Adjust seasoning to taste. Store sealed in the refrigerator for up to a week.
Main Course
American
How Sweet Eats
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I can already taste them!