I grew up on steak and potatoes. Especially if my Dad was in charge of dinner, there was always a decent chance that we would be grilling a steak and having a baked potato.
I do love that meal, but it can be a bit heavy. Also, who wants to have their oven on long enough to bake potatoes in the dead of summer?
These Steak and Potato Kabobs are my version of the classic steak/potato paring. They are just as tasty but a bit on the lighter side. Everything is marinated in a light dressing and grilled to perfection (medium rare for steak and crispy for potatoes).
Steak and Potato Kabobs
- 1 ½ lb. sirloin steak, cubed
- 2-3 pounds new potatoes, boiled and cubed
- 4 cups arugula
- Fresh parsley
- Fresh chives
- ¾ cup white wine vinegar
- 1 lemon, juice only
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 tablespoon mustard
- 1 tablespoon honey
- 1 ½ teaspoons kosher salt
- 1 ½ teaspoons ground pepper
- ¾ cup olive oil
- For dressing, mince shallot and garlic finely. Whisk together with vinegar, lemon, honey, mustard, salt and pepper. When combined, slowly drizzle in oil while whisking until dressing is combined.
- To marinate steak, cube it into about 1-inch cubes, cutting out any large pieces of fat. Add to an air-tight container or plastic bag with about 1/2 cup of the dressing and let marinate for at least an hour, but preferably a few hours.
- For potatoes, cut into quarters or eighths depending on size. Blanch the potatoes in lightly salted boiling water until just tender, but not mushy. You want to drain them before they would be soft enough for mashed potatoes. They will probably need 5-6 minutes. Then drain and rinse briefly with cold water.
- Add boiled potatoes to a bowl with another 1/3-1/2 cup of dressing and let sit for a few minutes.
- Skewer steak on four skewers and potatoes on separate skewers. Ideally you want one steak and one potato skewer for each serving so plan accordingly.
- Preheat grill to high heat and grill kabobs until steak is cooked through medium rare (about 6-7 minutes total cooking time). Potatoes can go longer if you want them really crispy.
- To serve kabobs, divide arugula between plates and top with chopped fresh herbs like parsley and chives. Serve cooked kabobs over salad with extra dressing on the side. Spoon dressing over the kabobs and salad before eating.
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Steak and Potato Kabobs
Everything in this meal gets this delicious dressing. The steak and potatoes are marinated in it and then it goes on the finished salad as well.
So, it’s important that it’s good!
Mince up the garlic and shallots finely and whisk everything together except the oil.
Whisk the oil in last, adding it in a slow stream as you whisk.
Most importantly (as with any dressing), taste it! Adjust it to your liking. It should be a bit on the salty side at this point, but to keep it simple, if it tastes good alone, it’ll taste great on everything else also.
Steak and Potatoes
I recommend a nice sirloin steak for this meal. It’s a lean cut so the marinade will be great on it. I like to cube my steak into about 1-inch chunks for a kabob.
Then add them to a plastic bag or airtight container with about 1/2 cup of the marinade. You’ll want to let this sit for at least an hour, but you could marinate it well in advance also.
Potatoes can be tricky on the grill. What I like to do is remove the question of whether or not they are cooked through and just focus on crisping them up.
So, cut the potatoes into thick wedges or pieces (probably quarters or eighths depending on the size of your potatoes), and then boil them in salted water for about six minutes.
They shouldn’t be as soft as if you were making mashed potatoes, but should be mostly cooked through.
Then add them to a bowl with the same marinade. You don’t need as much for the potatoes, maybe 1/3 of a cup will do the trick.
After marinating the steak and potatoes you should have at least 1/2 cup of dressing leftover which you can use to finish off the salad right before serving.
These Steak and Potato Kabobs are really easy if you cook the potatoes in advance.
The only other trick that I always recommend is to make the steak and potato kabobs separately. This way you don’t have to worry about under or overcooking the steak while waiting for your potatoes to crisp up.
Because this meal should serve four, I recommend making four kabobs for each steak and potato that way each person can get one kabob of each.
Grill these bad boys over high heat until the steak is medium rare and the potatoes are crispy. The steak should need around 6-7 minutes (flipping once halfway through) and the potatoes might need closer to 10 minutes.
When the kabobs are done, just add them to a light salad of arugula and fresh herbs. I like some chopped parsley and chives.
Then drizzle on some extra dressing over the whole situation.
These Steak and Potato Kabobs are definitely a lighter take on the classic, but just as delicious.
The slight spice of the arugula and acid in the dressing really cuts through the richness of the steak and potatoes.
Enjoy summer and try out this fun twist on the classic!