These Steak and Potato Skewers are another random dish that I brainstormed on Twitter! Thanks to those of you that voted. When I found an old box of metal skewers I had purchased last year I was super excited to make kabobs, but I was also feeling lazy so my next thought was “how can I put the whole meal on a stick?” and this recipe for Steak and Potato Skewers was born!
Don’t have skewers but are interested in having steak and taters for dinner? Check out my Steak and Potato Skillet recipe! Super easy and very very delicious.
Steak and Potato Skewers Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Steak and Potato Skewers recipe:
- Filet mignon: Sirloin or trimmed NY Strips would be great alternatives. Use whatever cut you want, just make sure they’re tender. You don’t want tough, chewy Steak and Potato Skewers.
- Baby red potatoes: Gold is fine, too. You want a thin-skinned potato, and if you can’t find baby potatoes – true babies, like an inch or less long – chop regular-sized potatoes into 1″ pieces and cook them about 3 minutes less. It’s important not to overcook them or they’ll just split apart when threading them onto the skewer.
- Red onion, bell peppers: Use a variety of bell peppers for color! I used three bell peppers – green, orange, and yellow – and had about 1/4 of each one left over. Mushrooms would work well
- Olive oil: Any oil will work, honestly. Since we’re cooking on high heat choose one with a very high smoke point.
- Steak seasoning, Kosher salt, garlic powder, dried tarragon, ground cumin: You have some wiggle room in the ‘steak seasoning’ part. Use your favorite spice blend, or just stick with salt and pepper. I used Savor Spice Co’s Motherland Blend plus some extra Kosher salt and a pinch of Carolina reaper powder for the Steak and Potato Skewers pictured in this post. The other seasonings get mixed into olive oil to baste our veggies.
How to Make Steak and Potato Skewers
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Steak and Potato Skewers recipe:
- Parboil the potatoes. Grab a large pot and toss your potatoes in along with one teaspoon of salt. Add enough water to cover the potatoes by about two inches, then place over high heat. Bring to a rolling boil, then reduce the heat to medium, cover with a lid and cook the potatoes until parboiled. Once cooked through drain them and let them rest in the colander while you work on everything else.
- Marinate the steak. In a mixing bowl season your steak with all of the steak seasoning and one and a half teaspoons of kosher salt. Try to make sure every side of every piece is well seasoned; I like to use my hands to really get it in there. Set the steak aside at room temperature.
- Make the basting oil. Grab one more bowl, a teeny tiny one this time. In it whisk together the olive oil and all the remaining seasonings: garlic powder, dried tarragon, ground cumin, and the last bit of kosher salt. I also added a pinch of carolina reaper powder to this mixture, but that’s obviously optional.
- Skewer the kabobs. Thread the pieces of steak, red onion, and bell peppers along with the potatoes onto metal skewers. Make sure you stab each piece through the dead center so the kabobs, and that you make sure there is an equal amount of steak and potatoes on each skewer, so everything cooks evenly. Once the skewers are filled use a basting brush to apply the marinade you made in the previous step to the vegetables and potatoes. If you have any oil left over you can lightly brush the steak as well but you really don’t need to. The fats it will release while cooking should be just fine to get good color on it.
- Get to grillin’! If you have a grill go ahead and fire that baby up. If – like me – you don’t have a grill we’re gonna cook it inside! Place a grill pan over high heat and let it preheat for 2 minutes. IF you don’t have a grill pan a cast iron pan would be a great alternative. Spray lightly with grill cooking spray and add the skewers in a single layer, keeping about 2 inches of space between them. For medium doneness cook for about 10-12 minutes, turning every couple of minutes or so to ensure all sides of the steak get charred. Serve immediately.
What To Serve With Steak and Potato Skewers
We had these Steak and Potato Skewers with Garlic Parmesan Cream Sauce and no sides. Here are a few of my other recipes that would work well with these tasty kabobs…
Obligatory Pinterest graphic options –