These Steak and Potato Kabobs have all the delicious flavors of a steakhouse dinner but in a convenient kabob format.
#HotSummerEats continues! Today is day six!!! I can’t believe it’s almost over. Not to worry, my dear readers, as there are many more recipes from this amazing group of 18 bloggers herded like cats together for this event by Camilla of Culinary Adventures with Camilla.
Make sure to keep you eyes our for more delicious goodness and be sure to follow #HotSummerEats on Twitter, Instagram, Google +, and Facebook to catch up on what you missed if you’re just joining us. I hope you find new summertime recipes shared this week through June 8th. Also, don’t forget to enter the giveaway to win some amazing prizes courtesy of some generous donations from sponsoring companies. See details and enter here.
We are grilling. A lot. Well, for us it’s a lot. I mean, we haven’t been able to grill for nearly four years now, so to grill at least two meals a weeknight and probably one or two on the weekend is a lot for us. Some of y’all might grill every night of the week and kuddos to you for that. We might get to that point, but for now, a lot is a 2 maybe 3 nights a week.
I’m going to cross pollinate here. When I found out #SundaySupper was paring with Certified Black Angus Beef this recipe immediately popped into my head. Like, IMMEDIATELY! It was all I could think about and had to make ever since then.
Ever since then and when I found these adorable baby potatoes at the grocery. How cute are they?? They’re no wider than a quarter. They’re truly bite sized and taste amazing! They were just scream grill me with some steak bites and you’ll be happy.
And that’s just what I did.
And I’m totally happy that I did. Just look at that steak house goodness! Bites of steak with potatoes and mushrooms; who doesn’t love that trifecta of goodness? I know when I order out at a restaurant, I always have to get mushrooms and potatoes with my steak, Who’s with me on that one?? Oh!! Thank goodness!! I thought you were going to say “no.”
For once, you agree with me!! YAY!!
Now, I suppose you could marinate the mushrooms, too. I didn’t think of that until just now. Hmm. Maybe something for a later recipe? A revisit, perhaps?? You’ll just have to stay tuned to find out.
So, I have a bit of a confession to make. I botched this. Seriously. I prepared the steaks in the marinade. And then we didn’t eat them. For, like, 3 days we didn’t eat them.
Now, I didn’t mind. I thought just had that much more flavor. But you see, the hubs isn’t a HUGE fan of vinegar. He doesn’t really care for the flavor at all. And that’s okay for the most part.
Except for times like this, when I botch the recipe and leave it to marinade for way too long. Please, don’t do that. Follow the recipe instructions and you’ll be fine . Unless you really like the honey balsamic vinegar then you can just leave them in for a while longer than usual.
Oh yeah. And we had some grilled corn left over. Did you know that you can put corn, in the husk, directly on the grill? Well, you can. No, you don’t really need to shuck and put t he husk back on. YOu don’t need to open it, remove the silks, and close it back up again. Actually, I prefer that you don’t.
You see, when I was growing up, the silks would bother me. Seriously. Like, if I had to pull one out of my teeth I would heave. Yeah. That’s not good. So, for me, I initially thought, “The cleaner the better” but I was totally wrong. You see, apparently, when the corn is cooked in the husk, the silks just come right off easier than when it’s raw.
And let me tell you how amazingly sweet, smoky, and delicious corn cooked on the grill is. Oh, wait, I just did. It’s truly amazing. It’s super sweet and just even better with those caramelized bits if you leave it sit too long on one side. And it’s super simple!! I just trimmed the corn of any browned leaves, chopped the brown silks off, then tossed it on the grill. I cooked them for about 5 at a tim, turning them, for a total of 20 minutes. THen, let them cook slightly before opening and, using a clean kitchen towel, remove the silks and the husk. Serve with some butter, salt, and pepper, and voila!!
My cheesy fork shot. I couldn’t resist. I wanted y’all to see all three pieces in one bite. Because that’s just how I ate them. Three little pieces in almost every bite. And it was delicious!! You can even see some of the herbs in the marinade on the steak there. There’s a little green fleck peaking through all that charred brown goodness.
Oh, wait, I got distracted. I was telling you about the corn. You see, if you grill enough of it, there are left overs. Well, in our house there were leftovers. I grilled like 6 ears that day and there’s no way the two of us can eat 3 ears a pieces AND the delicious dinner I cooked up. So, we had leftovers. Now, I took those leftover ears of corn and cut the corn off the cobb. Then I sautéed the corn up in a pan with some butter. Now, it wasn’t sweet and caralmelized goodness before, it is now!!
I bought two small-ish steaks for us for this meal. They were probably about 6 ounces a piece. They were thin cut strip steaks, which were perfect. I knew they would have the structure to put up with the marinade (but not for that long) and wouldn’t fall apart when we tried to grill them. Plus, who doesn’t like a good strip steak?? See!!?? I knew you would turn back up. Sheesh.
I hope are enjoying the #HotSummerEats recipes we’re serving up for you. I hope you can find these baby potatoes at your local grocery. They truly are the perfect size for this recipe. If not, then you can simply get some fingerlings and slice them up a bit until they’re the right size.
- 1 pound strip steak
- 1/2 cup honey balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoons granulated garlic
- 2 teaspoons onion powder
- 2 teaspoons Italian seasoning
- pinch crushed red pepper
- Combine first seven ingredients (steak through red pepper) in a zip top plastic bag. Marinate 30 minutes to an hour.
- While the steak is marinating, place the potatoes in a large pot of cold water and bring to a boil. Cook until just barely fork tender. Drain and set aside to cool.
- When the steak is finished marinating, remove from it from the marinade and cut the steak into one inch pieces.
- Thread the steak, potatoes, and mushrooms onto skewers and preheat the grill to medium-high. Grill the kabobs 2 to 3 minutes per side or until the steak has almost reached your desired cooking temperature. Remove from the grill, cool slightly, and serve with fried corn.
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