Tag Archives: Steak

Grilled Steak Potato Kebabs


2 cups fresh mint leaves2 cups
1 cup fresh parsley leaves1 cup
1 ⁄2 cup extra-virgin olive oil1⁄2 cup
2 cloves garlic2 cloves
2 Tbsp. each red wine vinegar and fresh lemon juice2 Tbsp.
11 ⁄2 tsp. ground sumac or minced lemon zest11⁄2 tsp.
1 shallot1
1 tsp. red pepper flakes1 tsp.
Salt and black pepper to taste
6 red or yellow new potatoes, ends removed, cut into 24 (½-inch-thick) slices6
4 Tbsp. olive oil, divided4 Tbsp.
11 ⁄4 lb. beef tenderloin or top sirloin, cut into 2-inch chunks11⁄4 lb.


Preheat grill for two-zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil.

For the chimichurri, purée mint, parsley, 1⁄2 cup oil, garlic, vinegar, lemon juice, sumac, shallot, and pepper flakes in a food processor; season with salt and black pepper.

For the kebabs, toss potatoes with 2 Tbsp. oil; thread six potato slices onto each of four skewers so potatoes lay flat. Toss beef with 2 Tbsp. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes over medium heat, covered, until brown and soft, about 7 minutes per side.

Add beef kebabs to grill; cook over medium-high heat, covered, to desired doneness (about 3 minutes per side for medium-rare). Let kebabs rest 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

Nutrition Information

Per serving: 576 cal; 47g total fat (8g sat); 75mg chol; 86mg sodium; 15g carb; 3g fiber; 30g protein
More information source:www.keyingredient.com

Brazilian Flank Steak


1 Teaspoon Ground Cumin
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
4 Garlic Cloves (grated or finely minced)
½ Small Red Onion (finely chopped)
Handful of Cilantro (leaves finely chopped)
1 Serrano Chile (finely minced)
⅓ Cup Lime Juice
½ Cup Olive Oil
2 Pounds Flank Steak


Place all ingredients, except for flank steak, into large zip top bag.

Blend the ingredients well.

Add the flank steak to the mixture.

Seal the top of the bag while removing as much air as possible.

Work the marinade around, on the meat, to make sure that all surfaces are covered.

Slide the marinating steak into the refrigerator and let sit overnight.

Pre-heat grill to highest temperature.

Remove steak from marinade and cook for 2 minutes on one side and 1½ minutes on the other (check to make sure meat is done to your likeness before taking it off the grill – you may need to cook it a couple of minutes longer).

Let the meat rest for 10 minutes before slicing.

Serve topped with extra marinade or as is.

If you make up double marinade (so that you have fresh to drizzle over cooked steak) double all ingredients except for the garlic.

More information source:www.keyingredient.com