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.
Notes
If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.
