pat's Recipe

Steak and Potato Kebabs with Creamy Cilantro Sauce

Category: Ka-Bobs

Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin, and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they're done at the same time as faster-cooking steak, peppers, and onions. Serve with green salad and Spanish rice.

1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks

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Directions

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

4 servings