Steak, Potato, and Portobello Kebabs

Beef, Garden Recipes, Grilled Meats, Grilled Vegetables, Grilling, Main Dish, Seasonal Recipes, Summer Recipes | 10 comments

The tomatoes haven’t slowed, so I find myself looking for recipes that I can easily add them into. It seems we have tomatoes at every meal, or at least at every dinner. Luckily, the tomatoes are good and I like them. None of those dry, mealy tomatoes for me. I want the plump, juicy ones that have tons of flavor. And that’s just what we’ve got! See?

The grape and yellow pear tomatoes are practically like candy when you grill them, though Logan would certainly disagree with that sentiment! I knew when I saw this recipe for Rib Eye Kebabs over at Ezra Pound Cake that it would be a hit with some tomatoes. I subbed NY Strip Steaks because I had that in the freezer. Rather than using portobello mushrooms and cutting them up, I used the baby bella mushrooms I already had in the fridge.

I love grilled potatoes and make them often, but usually in a foil pouch and never on skewers. I love how this recipe actually put the potatoes on the skewers with everything else instead of a side dish, so crispy and yummy that way! This was an incredibly fast dinner (as long as you remember to thaw the meat – that’s usually where I get held up). I only marinaded the meat for 30 minutes and it was still moist and full of flavor.

Steak, Potato, and Portobello Kebabs
adapted from “Emeril at the Grill” as seen on Ezra Pound Cake

• 4 small red potatoes
• 8 baby bella mushrooms
• 14 oz. NY Strip Steak
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/3 cup balsamic vinegar
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons minced garlic
• Four 12-inch bamboo skewers, soaked in warm water for at least 30 minutes

Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half, or quarters if they are large; set aside.

Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. In a medium bowl, combine olive oil, balsamic vinegar, rosemary and garlic. Add meat to marinade, cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.

Heat a grill to medium-high, and lightly oil the grate.

Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.

Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.

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