Steak and Potato Kebabs with Creamy Cilantro Sauce
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Preptime
40 minutes
Ingredients
1/2 cup(s) packed fresh cilantro leaves, minced
2 tablespoon(s) red-wine vinegar or cider vinegar
2 tablespoon(s) reduced-fat sour cream
1 clove(s) (small) garlic, minced
1 teaspoon(s) chile powder
1/2 teaspoon(s) ground cumin
1/2 teaspoon(s) salt, divided
8 new or baby red potatoes
1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon(s) extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks
Instructions
Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin,
and 1/4 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and
microwave on High until just tender when pierced with a fork, 3 to
3 1/2 minutes.
Toss the potatoes, steak, and pepper pieces with oil and the
remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes,
steak, peppers, and onion chunks onto 8 skewers. Grill, turning
once or twice, until the steak reaches desired doneness, about 6
minutes for medium. Serve the kebabs with the reserved sauce.
Originally Submitted
6/7/2009
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