These Steak And Potatoes On A Stick Are The Most Satisfying Summer Skewers
Somehow we're in mid-July, which means our intake of grilled chicken is at an all time high. As much as we love crack BBQ chicken and Chicken, Bacon, Ranch skewers, there are nights when only STEAK will do. What else can I say? Sometimes you just need a little red meat in your life.
A ridiculously thick ribeye next to buttery mashed potatoes may be what you crave in December, but not right now. (Or maybe you do but know you shouldn't.) These grilled steak and potatoes on a stick are more seasonally appropriate. They're also cheaper, faster and more fun than anything you'll find at a fancy steakhouse.
Taste-wise, we wanted to stick with classic bistro-style flavor profile. Enter: fresh rosemary and Dijon mustard. For the steak, I tossed cubed sirloin in olive oil, rosemary, salt and pepper and let it marinate while I prepared the potatoes. It doesn't take long for the fragrant herb to infuse the meat. The potatoes need to be mostly cooked-through before hitting the grill grates, which means microwaving or boiling the spuds first. Once they're tender, toss with olive oil, mustard and rosemary and get threading!
The skewers are ready when the steak has reached whatever doneness your heart desires. Medium-rare for me, please! But you do you.
GET THE RECIPE HERE.
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