Whip up these Delicious Grilled Steak and Potato Kabobs for an easy and satisfying weeknight dinner or a crowd-pleasing backyard barbecue. This recipe offers a complete meal on a stick, combining savory marinated steak with tender, flavorful potatoes, all perfectly grilled to smoky perfection.
Key Ingredients for Delicious Grilled Steak and Potato Kabobs
- 1.5 pounds sirloin steak, trimmed of excess fat and cut into 1-inch cubes
- 2 pounds baby red potatoes or Yukon Golds, scrubbed clean and cut into 1-inch cubes
- 1 large red onion, cut into 1-inch chunks
- 1 large bell pepper (any color), cut into 1-inch chunks
- 1/4 cup olive oil
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon black pepper
- Salt, to taste
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes prior to use)
How to Make Delicious Grilled Steak and Potato Kabobs
Get ready for a flavor explosion with these Delicious Grilled Steak and Potato Kabobs! This recipe is incredibly easy to assemble, making it perfect for busy evenings or casual gatherings. The combination of tender steak, perfectly cooked potatoes, and vibrant vegetables, all kissed by the grill, creates a truly satisfying meal. Expect to spend about 30 minutes on preparation and another 15-20 minutes on grilling.
Step-by-Step Instructions
Prepare the Potatoes:
Start by parboiling your potato cubes. Place the cubed potatoes in a medium pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat and cook for about 8-10 minutes, or until the potatoes are just fork-tender but not mushy. Drain the potatoes thoroughly and set them aside to cool slightly. This pre-cooking step ensures they will be perfectly cooked on the grill without overcooking the steak.
Make the Marinade:
In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, Italian seasoning, and black pepper. This vibrant marinade is the flavor powerhouse behind our Delicious Grilled Steak and Potato Kabobs.
Marinate the Steak:
Add the cubed steak to the marinade. Toss gently to ensure each piece of steak is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor infusion. If you’re short on time, even 15 minutes will add a nice layer of taste.
Assemble the Kabobs:
Thread the marinated steak, parboiled potato cubes, red onion chunks, and bell pepper chunks onto your skewers, alternating the ingredients. Try to distribute them evenly so they cook at a similar rate. Don’t pack the ingredients too tightly, as this will prevent even cooking. Leave a small space between each piece. If you have extra marinade, you can reserve some to brush onto the kabobs during grilling.
Preheat the Grill:
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the Kabobs:
Place the assembled Delicious Grilled Steak and Potato Kabobs on the preheated grill. Grill for approximately 12-16 minutes, turning occasionally, until the steak is cooked to your desired doneness (medium-rare to medium is recommended for tenderness) and the vegetables are tender and slightly charred. For medium-rare steak, aim for an internal temperature of 135°F (57°C). Use a meat thermometer for accuracy. If you reserved any marinade, you can brush it onto the kabobs during the last few minutes of grilling.
Rest and Serve:
Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices in the steak to redistribute, ensuring a more tender and flavorful bite. Serve these Delicious Grilled Steak and Potato Kabobs immediately.
Why You’ll Love This Delicious Grilled Steak and Potato Kabobs
You’re going to absolutely adore these Delicious Grilled Steak and Potato Kabobs! The star of the show here is the incredibly tender and juicy marinated steak paired with perfectly grilled, slightly smoky potatoes and vibrant vegetables – it’s a complete flavor symphony on a stick. Making these at home is a fantastic cost-saver compared to dining out, offering a restaurant-quality meal without the hefty price tag. The simple yet robust marinade elevates every component, making each bite burst with savory goodness, reminiscent of classic grilled skewers but with a hearty potato twist.
Forget the fuss and embrace the joy of easy entertaining or a delightful weeknight dinner. These kabobs are proof that incredible flavor doesn’t need complicated steps, unlike some elaborate BBQ recipes that can be time-consuming. They’re perfect for a quick weeknight meal or a show-stopping addition to your next backyard bash. So, grab your ingredients and get ready to fire up the grill – you won’t be disappointed!
Storing and Reheating Tips
To store any leftover Delicious Grilled Steak and Potato Kabobs, allow them to cool completely before transferring them to an airtight container. Refrigerate them for up to 3 days. For longer storage, you can freeze the cooled kabobs. Wrap them tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. Frozen kabobs will last for up to 2 months.
To reheat, from the refrigerator, you can place the kabobs back on a grill set to medium heat for about 5-7 minutes, turning occasionally, until warmed through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. If reheating from frozen, it’s best to thaw them in the refrigerator overnight first. You can also reheat them directly from frozen in a 350°F (175°C) oven for 20-25 minutes, or until thoroughly heated. Be mindful that the potatoes might soften a bit more upon reheating.
Final Thoughts
These Delicious Grilled Steak and Potato Kabobs are a true testament to simple ingredients coming together for an extraordinary meal. Give them a try this week for a guaranteed crowd-pleaser that’s both easy and incredibly satisfying. Happy grilling!
Delicious Grilled Steak and Potato Kabobs
Ingredients
Equipment
Method
- Place the cubed potatoes in a medium pot and cover them with cold water. Add a generous pinch of salt. Bring the water to a boil over medium-high heat and cook for about 8-10 minutes, or until the potatoes are just fork-tender but not mushy. Drain the potatoes thoroughly and set them aside to cool slightly.2 pounds baby red potatoes or Yukon Golds, scrubbed clean and cut into 1-inch cubes, Salt, to taste
- In a large bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, Dijon mustard, minced garlic, Italian seasoning, and black pepper.1/4 cup olive oil, 1/4 cup soy sauce (or tamari for gluten-free), 2 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 2 cloves garlic, minced, 1 teaspoon dried Italian seasoning, 1/2 teaspoon black pepper
- Add the cubed steak to the marinade. Toss gently to ensure each piece of steak is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for a deeper flavor infusion. If you’re short on time, even 15 minutes will add a nice layer of taste.1.5 pounds sirloin steak, trimmed of excess fat and cut into 1-inch cubes
- Thread the marinated steak, parboiled potato cubes, red onion chunks, and bell pepper chunks onto your skewers, alternating the ingredients. Try to distribute them evenly so they cook at a similar rate. Don’t pack the ingredients too tightly, as this will prevent even cooking. Leave a small space between each piece. If you have extra marinade, you can reserve some to brush onto the kabobs during grilling.1.5 pounds sirloin steak, trimmed of excess fat and cut into 1-inch cubes, 2 pounds baby red potatoes or Yukon Golds, scrubbed clean and cut into 1-inch cubes, 1 large red onion, cut into 1-inch chunks, 1 large bell pepper (any color), cut into 1-inch chunks
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Place the assembled Delicious Grilled Steak and Potato Kabobs on the preheated grill. Grill for approximately 12-16 minutes, turning occasionally, until the steak is cooked to your desired doneness (medium-rare to medium is recommended for tenderness) and the vegetables are tender and slightly charred. For medium-rare steak, aim for an internal temperature of 135°F (57°C). Use a meat thermometer for accuracy. If you reserved any marinade, you can brush it onto the kabobs during the last few minutes of grilling.
- Once cooked, remove the kabobs from the grill and let them rest for 5 minutes before serving. This allows the juices in the steak to redistribute, ensuring a more tender and flavorful bite. Serve these Delicious Grilled Steak and Potato Kabobs immediately.