Grilled Steaks With Potato Skewers

Meat and potatoes get the summertime treatment with this easy recipe.

Grilled Steaks with Potato Skewers
Photo: Caitlin Bensel
Hands On Time:
35 mins
Total Time:
55 mins
Servings:
4

It's hard to go wrong with a perfectly seared steak and potatoes, but the combination can feel a bit heavy for the warmer months. Enter this grill-centric rendition, which pairs tender strip steaks with potato-shallot skewers. You'll quickly steam the vegetables in the microwave so they can cook alongside the steaks. Paired with a tangy tarragon mayonnaise, the result is likely to be a go-to outdoor dinner for years to come. Serve with a light red wine like pinot noir or a tart white like Sauvignon Blanc. Got leftovers? Toss sliced steak and the vegetables with lettuce for an easy, filling salad.

Ingredients

  • 5 large shallots, peeled, root ends intact, and halved lengthwise

  • 24 baby new potatoes (about 2 lb.)

  • ½ cup plus 1½ tsp. white wine vinegar, divided

  • .6666 cup mayonnaise

  • 1 tablespoon finely chopped fresh tarragon leaves, plus more for serving

  • 4 beef strip steaks (each about 8 oz. and 1 in. thick)

  • 1 tablespoon olive oil, divided, plus more for grill grates

  • ½ teaspoon freshly ground black pepper

  • 1 ¼ teaspoons kosher salt, divided

Directions

  1. Preheat grill to high (450°F to 500°F). Place shallots, potatoes, 2 cups water, and ½ cup vinegar in a large, microwave-safe bowl. Cover with plastic wrap or an inverted plate; microwave on high, stirring halfway through, until potatoes are tender, about 10 minutes. Drain; let cool for 5 minutes.

  2. Meanwhile, stir mayonnaise, tarragon, 1 tablespoon water, and remaining 1½ teaspoons vinegar in a small bowl.

  3. Slice shallot halves in half lengthwise, keeping root ends intact. Thread potatoes and shallots alternately onto each of 4 (12 inch) presoaked skewers.

  4. Brush steaks with ½ tablespoon oil; season with pepper and 1 teaspoon salt. Grill on oiled grates, uncovered, flipping once, until desired degree of doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest for 10 minutes.

  5. Meanwhile, brush potato skewers with remaining ½ tablespoon oil. Grill, covered, turning occasionally, until charred in spots, about 6 minutes. Remove from grill. Season with remaining ¼ teaspoon salt and sprinkle with tarragon. Slice steaks against the grain and serve with potato skewers and mayonnaise mixture for dipping.

Nutrition Facts (per serving)

780 Calories
37g Fat
51g Carbs
60g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 780
% Daily Value *
Total Fat 37g 47%
Cholesterol 140mg 47%
Sodium 980mg 43%
Total Carbohydrate 51g 19%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 60g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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