Summer time means nights on the grill and easy dinners. Your friends and family will love this simple recipe. More on that Later, BUT FIRST THE RECIPE! Photo recipe after the actual recipe!
This is an amazing summer cook out recipe! You can prepare the steak in the marinade up to 24 hours before hand or leave as little as 30 minutes to marinade. This allows for flexibility and lets you spend more time with the family and less time in the kitchen.
Steak Marinade Ingredients:
2 Pounds Sirloin (at least 1" thick)
1/2 Cup Soy Sauce
1/2 Cup Olive Oil
1/4 Cup Honey
4-6 Cloves Minced or Pressed Garlic
3 Sprigs Fresh Rosemary
Tomato Marinade:
1 Pint Cherry Tomatoes
1/2 Cup Olive Oil
4 Cloves Garlic
2 Sprigs Rosemary
Potatoes:
1 Pound Baby Yellow Potatoes
Preparing the Steak Marinade:
The longer you marinate your steak for the more flavor this recipe will have, but you can have a really excellent meal with just 30 minutes in the marinade. Remove the rosemary leaves from the stems by running your fingers down the stem from the tip to the base, leaving the stem clean. Then finely chop the rosemary by rocking your blade across the board. the smaller the better! Whisk the 1/2 cup soy sauce, 1/2 cup olive oil, 1/4 cup honey, 4-6 pressed or minced garlic cloves and the fresh rosemary in a large bowl that will be able to fit your steak cubes and can sit covered. You can also use a large gallon bag and work the marinade into your meat with your hands.
Slice the sirloins into even cubes (approximately 2 inches). Try to keep your cubes as even as possible so they cook at a similar rate. Add the steak cubes to the marinade and let sit for at least 30 minutes. If you want to marinade the meat longer place the meat in the fridge and pull it out of the fridge 30 minutes prior to when you would like to start cooking.
Assembly:
Start by soaking your wood skewers in water to prevent them from burning when you cook. When you are ready to prepare the skewers you will want to parboil the potatoes. This will make sure that you everything cooks at a similar rate and that the skewers don't have undercooked raw potatoes.
Add the potatoes to a medium pot and fill with water just to cover the potatoes by about an inch. Add 2 tablespoons of salt. Bring the pot to a boil and allow to boil for 6-8 minutes until the potatoes can be pierced with a fork. Drain and let cool.
While the water is coming to a boil prepare the tomatoes. Add 1/2 Cup olive oil, the remaining 2 stems of rosemary (de-stemmed and finely chopped the same as before), and 4 cloves of garlic (pressed or minced). Add the tomatoes to this mixture and allow to soak while the potatoes finish.
Once your potatoes have cooled to the touch you can assemble your skewers. Alternate Steak cube, Potatoes, then tomato until the skewer is filled leaving about an inch on each side for handling while on the grill. Lay all your skewers on a tray.
With your remaining sauce from the tomatoes take a brush and brush the oil seasoning onto the potatoes to give them a nice flavor and to prevent them from sticking to the grill when they cook. This will also help crisp the skins of the potatoes.
Finally to cook your skewers bring your grill to about 400°F. Clean the grill with a grill brush to remove any bits from prior uses and allow to sit at 400°F for about 5 minutes. Add your skewers to the grill and cook for 3-4 minutes. Flip the skewers and cook for 3-4 minutes longer. The meat should get a nice light cartelized crust from the marinade, your tomatoes will roast and your potato skins will crisp up.
Serve on the skewers and enjoy a quick family meal on the deck or patio.
Enjoy and let me know how you liked this recipe!
xoxo Emily
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