FOOD
Steak and Potato Kebabs
Add a modern twist to the classic Steak and Potatoes. We promise, you won't be disappointed!
FOOD
Steak and Potato Kebabs
Add a modern twist to the classic Steak and Potatoes. We promise, you won't be disappointed!
Ingredients
Steak and Potato Kabobs
- 1 1/2 pounds sirloin steak, cut into 1 1/2-inch chunks
- 4 tablespoons extra-virgin olive oil, plus extra to drizzle
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 6 baby purple potatoes
- 6 baby white potatoes
- 6 baby red skinned potatoes
- 6 wooden skewers, or use metal ones (if using wooden
- skewers, remember to soak them first)
Mushroom Sauce
- 1 tablespoon olive oil
- 1 1/2 tablespoons butter
- 3 cups chestnut mushrooms
- 1/2 cup dry white wine
- 1/4 cup brandy
- 1 tablespoon balsamic vinegar
- 2/3 cup crème fraîche
- 1 tablespoon freshly chopped parsley
- Salt and freshly ground black pepper
Steps
Steak and Potato Kabobs
- Place the steak, olive oil, garlic and soy sauce in a plastic bag and mix together. Place into the fridge to marinate for 30 minutes.
- Boil the potatoes for 5 minutes, then drain and refresh in cold water.
- When ready to cook, thread the meat and potatoes, alternating between each, onto 6 skewers.
- Drizzle with a little more olive oil and season with salt and pepper.
- Heat a griddle pan over medium-high heat and grill the skewers until crisp on the edges, 2 to 3 minutes each side.
- Let them rest under foil for 5 minutes, then serve warm with the mushroom sauce.
Mushroom Sauce
- Heat the oil and butter in a frying pan and add the mushrooms, cooking for 3 to 4 minutes until the mushrooms are golden.
- Add the garlic and cook for 2 minutes then add the wine, brandy and balsamic and reduce the volume of liquid by half.
- Stir in the crème fraîche and parsley to finish and heat through.
- Season to taste and keep warm until needed.