Steak-and-Potato Skewers With Orange Salsa

File this one under: the recipe that is just as family friendly as it is dinner party-worthy. It turns the classic steak and potatoes dinner into grilled skewers and the result is perfection. The spice rub is just the right amount of heat thanks to chili powder, and the veggies are sweet and charred—an ideal pairing for the steak. Plus, the star of the show might just be the juicy orange relish that brightens up the whole plate. It’s a recipe that will be on repeat from here on out. Shopping tip: If you can’t find hanger steak, skirt steak will sub in nicely.

Steak-and-Potato Skewers With Orange Salsa Recipe
Photo: Victor Protasio
Hands On Time:
30 mins
Total Time:
30 mins
4 serves


  • 1 pound baby potatoes (about 16)

  • 1 pound hanger steak, cut into 1½-in. pieces

  • 2 teaspoons chili powder

  • 1 teaspoon ground cumin

  • 5 tablespoons olive oil, divided, plus more for grill grates

  • 1 ¾ teaspoons kosher salt, divided

  • 3 bell peppers, quartered lengthwise and seeded

  • 1 red onion, sliced crosswise into ¾-in.-thick rings

  • 2 oranges, segmented

  • 2 scallions, thinly sliced

  • 3 tablespoons chopped fresh cilantro

  • 2 tablespoons red wine vinegar

  • 1 Fresno chile, seeded and finely chopped


  1. Soak 8 8-inch wooden skewers in water for 15 minutes.

  2. Place potatoes in a microwave-safe bowl; cover tightly with plastic wrap and cut a small slit in top. Microwave on high until potatoes are just tender, about 7 minutes. Let cool slightly.

  3. Toss potatoes and steak with chili powder, cumin, 2 tablespoons oil, and 1 teaspoon salt in a bowl until evenly coated. Thread potatoes and steak alternately onto each skewer.

  4. Preheat grill to high (450°F to 500°F). Lightly coat grates with oil. Toss bell peppers and onion with 1 tablespoon oil and ½ teaspoon salt. Grill bell peppers, onion, and skewers, uncovered, turning occasionally, until vegetables are charred and slightly softened and steak is cooked to desired doneness, 10 to 12 minutes for medium-rare. Remove from grill.

  5. Meanwhile, stir together oranges, scallions, cilantro, vinegar, chile, and remaining 2 tablespoons oil and ¼ teaspoon salt in a small bowl. Serve skewers and vegetables with orange salsa.

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