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Grilled Steak and Potato Skewers with Chimichurri Sauce
Served with a fresh parsley and basil chimichurri sauce, this steak and potato appetizer will be a big hit with friends and family.
Prep Time 15 Min.
Cook Time 20 Min.
Servings
People
Ingredients
Prep Time 15 Min.
Cook Time 20 Min.
Servings
People
Ingredients
Instructions
  1. Chimichurri Sauce: In mini food processor, pulse parsley, basil, oil, vinegar, lemon juice, garlic, salt, pepper and red chili flakes until smooth.
  2. Skewers: In large pot of boiling salted water, cook potatoes for 12 to 15 minutes or until tender. Drain and let cool slightly. Cut into 1/2-inch pieces. Thread potatoes and steak evenly onto 4 metal, bamboo or wooden skewers. (If using bamboo or wooden skewers, soak skewers in cold water for at least 1 hour before using). Brush with olive oil and season with salt and pepper.
  3. Preheat grill to medium heat; grease grate well. Grill skewers, turning occasionally, for 6 to 8 minutes for medium-rate or until desired doneness and potatoes are grill-marked.
  4. Serve skewers wit Chimichurri Sauce for dipping.
  5. Tip: Substitute trip loin or rib-eye steak for sirloin if desired.
  6. Tip: Thread chinks of red onion or 1-inch pieces of green onion onto skewers along with potatoes and steak if desired.
Recipe Notes

Per 1/4 recipe Calories 500 Fat 38g Saturated Fat 7g Cholesterol 55mg Sodium 500mg Carbohydrate 13g Fiber 2g Sugars 1g Protein 26g

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