Steakhouse Skewers With Potatoes, Peppers And Shallots


  • Prep Time40 mins
  • Total Time55 mins
  • Makes6 servings
Steakhouse Skewers With Potatoes, Peppers And Shallots

(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)

This savoury marinade of garlic, rosemary and Dijon has a surprising ingredient: anchovies. Don’t skip them, as they add a deep umami flavour to these hearty steak skewers. These kebabs work well as part of a larger menu, but you can also make them for a more intimate meal with a side salad.—Eshun Mott


  • 1/4 cup olive oil, divided

  • 1 tbsp grainy Dijon mustard

  • 1 tbsp finely chopped rosemary

  • 2 oil-packed anchovies, minced (about 2 tsp)

  • 1 large garlic clove, grated

  • 2 sirloin steaks, (about 310 g each), cut in 1.5-in. cubes

  • 500 g mini red potatoes

  • salt and pepper, to taste

  • 1 red pepper, cut in 1-in. cubes

  • 6 shallots, halved lengthwise


  • Combine 3 tbsp oil, Dijon, rosemary, anchovies and garlic in a medium bowl. Add steak and toss coat. Let stand at room temperature for 30 min or in the refrigerator for up to 3 hr.

  • Place potatoes in a pot, cover with water and season well with salt. Bring to a boil and cook until tender when pierced with a fork, 12 Drain and set aside.

  • Preheat barbecue to high. If steak is marinating in the fridge, let it come to room temperature. Season with salt and pepper.

  • Toss potatoes, red pepper and shallots in remaining 1 tbsp oil and season with salt and pepper. Divide ingredients among 6 metal skewers (or use wooden skewers that have been soaked for 30 min), alternating between vegetables and steak.

  • Grill skewers for 10 min, lid closed but opening to turn skewers frequently, or until steak is cooked to desired degree of doneness.