I normally love switching things up in the kitchen, but when my husband first suggested we try making these steak and potato skewers, I was categorically against it. Why fix something when it isn’t broken, right? Steak all on it’s own is DELICIOUS (not to mention expensive) so why mess with a good product?! We eat a lot of steak in this house, however, so after a couple of months, I decided I was ready for a change and I’d give steak skewers a chance. I experimented with a couple different recipes, ingredients and proportions until I finally found a winner! I am SOOOO excited about this recipe!
I’ll admit, the first couple times we made steak skewers I was ready to go back to just regular ole’ steak, but this recipe changed all that. I was oohing and aahing all through dinner. With the amount of cooking and baking I do around here, it takes a lot to get that kind of reaction out of me but these steak and potato skewers definitely did it for me. THEY ARE AMAZING! I spent the entire following day daydreaming about that juicy steak and when I could finally heat up some leftovers. And bonus– you have a complete meal in one dish!
(Try these veggie kabobs to serve on the side for vegetable lovers!)
Ingredients for Steak and Potato Skewers:
2 lbs rib eye steak, thick cut
3 tablespoons soy sauce
3 teaspoons steak seasoning
1 lb baby potatoes
4 rosemary sprigs, chopped
1 tablespoon olive oil
salt and pepper, to taste
Directions for Steak and Potato Skewers:
Cut steak into 2 inch cubes. Season with steak seasoning and soy sauce and set aside to marinade for 1 hour.
Meanwhile, scrub the potatoes and boil in water for 8 minutes. They are ready when you can stick your knife in them but don’t fall apart yet. Drain the water and rinse with cold water to let them cool down slightly.
Toss cooked potatoes with olive oil, rosemary, and salt and pepper to taste.
Skewer steak and potatoes so they are barely touching. This took 4 big skewers for me.
Preheat your grill to very hot and grill skewers 4 minutes on each side for rare steak, a little more if you like it more well done.
Here’s a quick cheat sheet for how long to cook your steak depending on thickness:
Let it rest for a few minutes to allow the juices to settle and enjoy.
That right there ^ is my definition of a perfectly cooked steak! So juicy and tender with an amazing flavor!
Also, try this amazing Filet Mignon recipe that’s great for big crowds and MUCH cheaper than you think…
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- 2 lbs rib eye steak, thick cut
- 3 tablespoons soy sauce
- 3 teaspoons steak seasoning
- 1 lb baby potatoes
- 4 rosemary sprigs, chopped
- 1 tablespoon olive oil
- salt and pepper, to taste
- Cut steak into 2 inch cubes. Season with steak seasoning and soy sauce and set aside to marinate for 1 hour.
- Meanwhile, scrub the potatoes then boil in water for 8 minutes. They are ready when you can stick your knife in them but don't fall apart yet. Drain water and rinse with cold water to let them cool down slightly.
- Toss cooked potatoes with olive oil, rosemary, and salt and pepper to taste.
- Skewer steak and potatoes so they are barely touching. This took 4 big skewers for me.
- Preheat your grill to very hot and grill skewers 4 minutes on each side for rare steak, a little more if you like it more well done. Let it rest for a few minutes and enjoy.