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Meat and Potato Kabobs with Homemade Steak Sauce

Serves 4 to 6
Time 40 min
These kabobs combine traditional summer sides (potatoes and corn) into the kabob itself, making this a perfect all-in-one meal. A zippy steak sauce adds some green to the plate.
Ingredients
  • 1 pound tiny yellow new potatoes each about 1-inch in diameter
  • 1 teaspoon fine sea salt divided
  • 3 ears corn cut into 1-inch rounds (about 6 rounds per ear)
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/2 teaspoon white wine vinegar
  • 1 pound top sirloin steak trimmed of excess fat and cut into 1-inch cubes
Method

Place potatoes in a large pot and cover with cold salted water. Bring to a boil and reduce to a simmer. Cook until potatoes are just tender, about 10 minutes. Remove from the pot using a slotted spoon and set aside to cool.

Return the pot of water to a boil and add corn. Cook for 1 minute until bright yellow and then drain and set aside to cool.   

In a food processor, combine arugula, parsley, oil, Worcestershire sauce, mustard, garlic, vinegar and 1/2 teaspoon of the salt. Process until the mixture resembles a smooth pesto; set aside.

Alternate potatoes, corn and steak on skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.) Season kabobs with remaining salt.   

Prepare a grill for medium-high heat cooking. Arrange kabobs on the grill and cook, turning occasionally until steak is cooked to your liking, about 6 minutes for medium-rare.

Alternatively, preheat the broiler and place the oven rack 6 inches below the heating element. Arrange kabobs on a baking sheet and broil for 3 to 4 minutes per side for medium-rare. Serve kabobs alongside steak sauce.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 pound tiny yellow new potatoes each about 1-inch in diameter
  • 1 teaspoon fine sea salt divided
  • 3 ears corn cut into 1-inch rounds (about 6 rounds per ear)
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/2 teaspoon white wine vinegar
  • 1 pound top sirloin steak trimmed of excess fat and cut into 1-inch cubes