Steakhouse Skewers With Potatoes, Peppers And Shallots
31
- Prep Time40 mins
- Total Time55 mins
- Makes6 servings
(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
Ingredients
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
Instructions
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.
Looking for more kebabs? Find five more of our favourites in this summertime feast.
