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STEAK TIPS AND POTATO KEBABS
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Steak Tips and Potato Kebabs with a Creamy Chive Sauce

Makes for a great, simple summer-time dish for two people. Takes a little bit of time to prep, but the flavor is worth it.
Course Beef, Main Course, vegetables
Cuisine American
Keyword grilling, kebabs, steak, vegetables
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Author America's Test Kitchen

Ingredients

FOR THE STEAK TIPS

  • 3 Tablespoons soy sauce
  • 3 Tablespoons vegetable oil
  • 1 1/2 Tablespoons packed light brown sugar
  • 3 garlic cloves minced
  • 1 1/2 teaspoons tomato paste
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 12 ounces sirloin steak tips or sirloin steak, trimmed and cut into 2 1/2 inch pieces

FOR POTATOES AND SAUCE

  • 1 Tablespoon sour cream
  • 1 Tablespoon mayonnaise
  • 1 Tablespoon chopped fresh chives
  • 1 1/2 teaspoon lemon juice
  • 1 teaspoon water
  • salt and pepper to taste
  • 12 ounces small red potatoes halved
  • 1 Tablespoon olive oil

Instructions

FOR THE STEAK TIPS:

  • Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in a bowl until sugar dissolves, transfer to a zip lock bag.
     ***Remember, place the zip lock bag in a glass measuring device to hold it in place while pouring meat and marinade in it.
    Pat steak tips dry with paper towels and puncture on all sides with a fork.
    Add to a ziplock bag with soy sauce mixture and toss to coat; press out as much air as possible and seal bag. 
    Refrigerate for at least 2 hours, up to 24 hours, flipping occasionally.

FOR THE CREAMY CHIVE SAUCE

  • Combine sour cream, mayonnaise, chives, lemon juice and water in a small bowl and season with salt and pepper to taste. 
    Cover and refrigerate until ready to serve. 

FOR THE POTATOES:

  • Toss potatoes with oil and season with salt and pepper.
    Place, cut side down, on plate and microwave until potatoes soften but still hold their shape, 5-7 minutes, flipping them halfway through cooking.
    Let cool for 5 minutes. Prep your skewers.

FOR THE SKEWERS:

  • I used a large baking sheet and cover with aluminum foil.
    I placed the skewers (I used a total of 6 for this recipe) on the foil-lined baking sheet. 
    Using my olive oil atomizer, I sprayed each skewer on both sides. 
    My metal skewers are flat and ideal for this application.
  • POTATOES, place on skewers, CUT SIDE DOWN, in a row on two skewers.
  • MEAT, slide each piece of meat onto two skewers.
  • I rough cut a RED BELL PEPPER and A GREEN BELL PEPPER for a vegetable side dish, sliding each 2" x 2" piece of pepper onto skewers.

PREPARE THE GRILL:

  • Turn all burners to high, cover and heat grill until hot, about 10 minutes. Turn all burners to high.
  • Clean and oil cooking grate.
  • Place potatoes, turning as needed, until tender and browned on both sides, about 5 minutes.
  • Cook beef until charred on both sides and it registers 130º for medium, 8 minutes.
  • Bell peppers can be put on at the same time as the potatoes, they will not take more than 5 minutes to become charred and cooked tender, but will have a crunch.
  • Transfer potatoes and beef to a serving platter, tent loosely with aluminum foil and let rest for 5-10 minutes.
  • Slide potatoes off skewers, drizzle sauce over potatoes and serve.