Description
Juicy grilled steak cubes, tender baby potatoes, and blistered cherry tomatoes threaded onto skewers and marinated in a flavorful garlic herb blend—ideal for grilling season or satisfying weeknight meals.
Ingredients
Units
Scale
- 1 lb sirloin or ribeye steak, cut into 1-inch cubes
- 1 lb baby potatoes, parboiled until just tender
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp fresh rosemary or thyme, chopped
- 1 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- Metal or wooden skewers (soaked if wooden)
Instructions
- Parboil baby potatoes in salted water for 10 minutes. Drain and set aside to cool.
- In a large bowl, whisk together olive oil, garlic, herbs, paprika, salt, and pepper.
- Add steak cubes, parboiled potatoes, and cherry tomatoes to the marinade. Toss well to coat. Let sit for at least 30 minutes.
- Preheat grill or grill pan to medium-high heat.
- Thread steak, potatoes, and tomatoes onto skewers in alternating order.
- Grill skewers for 10–12 minutes, turning occasionally, until steak is cooked to your preference and potatoes are crispy and golden.
- Remove from grill and sprinkle with chopped parsley before serving.
Notes
- Soak wooden skewers for 30 minutes prior to grilling to prevent burning.
- Use pre-cooked baby potatoes to save time.
- You can substitute vegetables like bell peppers or zucchini if desired.
- Letting the meat rest after grilling helps retain juices.
Nutrition
- Serving Size: 2 skewers
- Calories: 390
- Sugar: 2g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
