Food Recipes Grilled Steaks With Potato Skewers Be the first to rate & review! Meat and potatoes get the summertime treatment with this easy recipe. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on May 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 35 mins Total Time: 55 mins Servings: 4 Jump to Nutrition Facts 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 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. Meanwhile, stir mayonnaise, tarragon, 1 tablespoon water, and remaining 1½ teaspoons vinegar in a small bowl. Slice shallot halves in half lengthwise, keeping root ends intact. Thread potatoes and shallots alternately onto each of 4 (12 inch) presoaked skewers. 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. 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. Rate it Print Nutrition Facts (per serving) 780 Calories 37g Fat 51g Carbs 60g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.