Grilled russet potatoes and steak covered in a fresh chimichurri sauce.
Ingredients
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
Preparation
Prep Time: 20min | Cook Time: 40min
Gather all ingredients and equipment.
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.
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.
Chop red onion, green and orange bell peppers into cubes, roughly same size.
In a bowl, add cubed steak, olive oil, salt, and pepper and mix until steak is coated evenly.
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.
Lay done skewer on a platter and generously drizzle chimichurri sauce on top and serve immediately.
Nutrition
Calories660
Fat54g
Sodium1480mg
Cholesterol75
Vitamin C41.82mg
Carbohydrates19g
Fiber2g
Protein24g
Potassium398mg
Sugar2g
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