Steak and Potato Kebabs

Add a modern twist to the classic Steak and Potatoes. We promise, you won't be disappointed!


  • 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
  • ones remember to soak them first)
  • For the 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


  1. 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.
  2. Boil the potatoes for 5 minutes, then drain and refresh in cold water.
  3. To make the 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.
  4. Stir in the crème fraîche and parsley to finish and heat through. Season to taste and keep warm until needed.
  5. When ready to cook, thread the meat and potatoes, alternating between each, onto 6 skewers.
  6. Drizzle with a little more olive oil and season with salt and pepper.
  7. Heat a griddle pan over medium-high heat and grill the skewers until crisp on the edges, 2 to 3 minutes each side.
  8. Let them rest under foil for 5 minutes, then serve warm with the mushroom sauce.