Can you think of anything more classic than steak and potatoes? This dish is the perfect twist on a classic and includes ingredients you probably already have in your pantry. Whether it be a summer grill out or classy dinner party, this recipe is sure to be a crowd pleaser!
Braveheart Top Sirloin, cut into 1 inch cubes
1/2 cup balsamic vinegar
2 tablespoons honey
1 tablespoon whole grain mustard
3 cloves garlic, minced
salt
pepper
2 cups whole grape tomatoes
1/3 cup olive oil
2 tablespoons fresh rosemary (stems removed), chopped
1 1/2 pounds baby potatoes
6 metal or wooden skewers
Directions
Place wooden skewers in bowl of water and let soak.
Preheat grill to medium high heat.
In a large bowl, whisk together balsamic vinegar, honey, mustard, and garlic. Season to taste with salt and pepper.
Add the cubed steak and toss to coat. Cover and refrigerate for 20 minutes (or overnight) so the steak can marinate.
In another bowl, add the tomatoes, olive oil, and rosemary. Set aside.
Place the potatoes in a large pan and add enough water to cover all of the potatoes by 1 inch. Bring the water to a boil and cook potatoes until they barely fork-tender, about 8-10 minutes. (They will be grilled later, so do not need to be cooked through.) Drain and set aside.
Grab a skewer and start with potato, then add steak, then a tomato. Repeat two more times and end with a potato.
Lightly oil the grill and set the kebabs over the heat. Grill for about 5 minutes on each side, or 10 minutes total. (You don't want to overcook the steak.)
Enjoy this recipe and want more inspiration? Try making Braveheart Bacon Mac ‘N’ Cheese Hot Dog. This recipe combines all the elements of a favorite summer meal into one dish.