× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Potato & Steak Kebabs

Grilled russet potatoes and steak covered in a fresh chimichurri sauce.

Share this

Print Recipe
Potato Type: Russet
Prep Method: Grilled


AppetizerMain Dish

Prep Time

20 Mins

Cook Time

40 Mins


Serves 4


Grilled russet potatoes and steak covered in a fresh chimichurri sauce.


  • 2 each (300 g) Russet Potatoes, chopped
  • 2 qt (1892 ml) Water
  • 1 lb. (453 g) Sirloin Steak, cubes
  • 2 tbsp (30 ml) Olive Oil
  • ½ tbsp (8 g) Salt
  • ½ tbsp (4 g) Ground Black Pepper
  • ½ cup (26 g) Red Onion, chopped
  • ½ cup (74 g) Green Bell Pepper, chopped
  • ½ cup (74 g) Orange Bell Pepper, chopped

Chimichurri Sauce

  • ½ cup (118 ml) Olive Oil
  • 2 tbsp (20 g) Shallot, minced
  • 2 tbsp (16 g) Garlic, minced
  • 1 tbsp (7 g) Fresno Chili, minced
  • ¼ cup (59 ml) Red Wine Vinegar
  • 1 tbsp (3 g) Oregano, fine chop
  • 2 tbsp (8 g) Parsley, fine chop
  • 2 tbsp (4 g) Cilantro, fine chop
  • 1 tsp (6 g) Salt


  1. Gather all ingredients and equipment.
  2. In a pot, pour water and cubed russet potatoes, bring to a boil, and then reduce heat to a simmer and cook until just fork tender about 20-25 minutes. Then strain and run cold water over to stop cooking process. Set aside.
  3. To make chimichurri sauce, in a bowl, combine shallot, chili, garlic, vinegar and salt and let sit 10 minutes. Then stir in cilantro, parsley, and oregano. Using a fork whisk in olive oil. Then set aside.
  4. Chop red onion, green and orange bell peppers into cubes, roughly same size.
  5. In a bowl, add cubed steak, olive oil, salt, and pepper and mix until steak is coated evenly.
  6. Using a skewer, alternate cool cubed potato, green bell pepper, orange bell pepper, red onion, steak cube until skewer is filled. Then grill skewers until steak is done at 130°F-140°F (54°C-60°C) for medium rare about 3 – 5 minutes or grill to desired doneness. Rotate skewers to grill both sides.
  7. Lay done skewer on a platter and generously drizzle chimichurri sauce on top and serve immediately.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving









Vitamin C












Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up