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Rosemary Steak and Potato Kebabs

Satisfy the meat and potato lovers in your family with our grilled rosemary steak and baby Yukon potato Kebabs! Serve alongside our Classic Caesar Salad!
Course: Entrée
Cuisine: American
Servings: 6 Kebabs

Ingredients

  • 1 lb. sirloin steak cut into 1-inch pieces
  • 4 T. olive oil divided
  • 2 T. chopped rosemary divided
  • Kosher salt and black pepper to taste
  • 1 lb. baby Yukon gold potatoes
  • 2 T. Dijon mustard or whole grain mustard
  • Steak sauce for serving, optional

Instructions

  • Preheat grill to medium-high. If using wooden skewers soak in water for 20 minutes.
  • Toss steak with 2 tablespoons olive oil and 1 tablespoon rosemary; season with salt and pepper to taste. Allow to marinate while you prepare the potatoes.
  • Place potatoes in a large microwave-safe bowl. Poke a small hole in each potato. Cover and microwave until just tender, about 6-8 minutes. Set aside until cool enough to handle.
  • Toss potatoes with 2 tablespoons olive oil, 1 tablespoon rosemary and mustard; season with salt and pepper to taste.
  • Thread steak and potatoes onto metal or wood skewers.
  • Grill, turning occasionally, until steak is medium, about 8 minutes.
  • Serve skewers over a Caesar salad with steak sauce, if desired.