Marinated Steak and Potato Skewers with Parsley Butter

This is a great summertime grilling dish. Throw some vegetables of your choice in and you have a fun meat-and-potatoes meal that will throw your tastebuds into a tailspin. The ridiculously good marinade is quite simple, but it is one of our standbys. What are you waiting for? It's time to fire up your summer grill and make these Marinated Steak and Potato Skewers.

Our 'Ridiculously Good Steak Marinade'

Yes, this is actually what we call it in our house! Because it is just so ridiculously good, that you likely will turn to it again and again.

The immense amount of flavor that soy and Worcestershire sauces bring to the dish is incredible. And a little bit of onion, brown sugar, and spice really rounds this marinade out and makes it something special.

Choosing the Right Cut of Beef for These Skewers

Sirloin Steak Skewers with New Potatoes — Our 'ridiculously good steak marinade' is our go-to for summer grilled steak skewers!

There are many options when it comes to beef and choosing the right one can be tricky. For this application, we prefer a lean cut of beef that is easy to cut into bite-sized chunks. So we usually choose sirloin. Nothing super nice and expensive is necessary here since you will be marinating the beef as well, but choose the cut you like best for skewers.

Par-cooking the Potatoes

There’s really nothing tricky to this dish except for the potatoes. You want them to be cooked all the way through without cooking so much that they break up and fall right off the skewer. Par-cooking them on the stove first will help this process along. When you remove them from the water, they will cool down gradually (and continue to cook a bit). When you skewer them, they should have just the smallest amount of resistance.

Parsley Butter

The parsley butter is an added touch that really helps bring some flavor to the potatoes. We brush it onto the skewers while they cook on the grill, at the end for serving, and add a little dish of it at the table.

Enjoy!

We hope you enjoy these Marinated Steak and Potato Skewers as much as we do! If you give them a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

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Marinated Steak and Potato Skewers

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Marinate for at least

hours

Ready to make this recipe? Click HERE to have the ingredients delivered straight to your door!

Ingredients

For the Beef
1 1 ½ lbs lean beef cut in bite-sized chunks (sirloin recommended*)
½ cup soy sauce
2 tablespoon 2 neutral oil (like grapeseed, canola, vegetable)
2 tablespoon 2 Worcestershire
2 tablespoon 2 packed brown sugar
½ cup small diced yellow onion
2 2 garlic cloves, minced
2 teaspoon 2 kosher salt
2 teaspoon 2 black pepper
1 teaspoon 1 crushed red pepper flakes
For the Potatoes
24 small 24 red new potatoes (slightly smaller than the size of a golf ball)
For the Basting Butter
8 tablespoon 8 unsalted butter, softened
¼ cup minced Italian parsley
1 teaspoon 1 black pepper
1 teaspoon 1 kosher salt

Directions

Marinate the Beef
Combine all the marinating ingredients with the beef in a bowl, or zip-top plastic bag and place in the refrigerator for 6 hours or overnight.
Prepare the Potatoes
Put the potatoes in a saucepan and cover by about 1” with cold water. Turn the heat to high and cover. As soon as the water boils, cook for an additional 7 minutes or until potatoes are par-cooked but still firm. Remove the potatoes from the water to a towel to cool down to room temperature.
Prepare the Butter
Combine the butter, parsley, pepper, and salt and fully incorporate to make a compound butter. Set aside – but do not refrigerate.
Make and Cook the Skewers
Use any skewer you like, alternating between beef chunks and potatoes. Either cook on a medium-hot grill or grill pan, basting often with the compound butter. Depending on how hot your grill is, they should take around 10 minutes total cooking time to a medium doneness.

Notes

Any lean beef that you would use for skewers will work – we prefer sirloin for this recipe

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