Steak Kabobs
(4 servings)
Ingredients:
1½
lb. Steak (see notes)
¼
cup plus 2 tsp. Olive Oil. Divided
3
tbsp. Balsamic Vinegar
2
tbsp. Fresh Rosemary, finely chopped
2
tbsp. Worcestershire Sauce
1
clove Fresh Garlic, minced
8
Baby Blonde Potatoes
4
slices thick-cut Bacon
½
cup Crème Fraiche
2½
tbsp. Prepared Horseradish
½
tsp. Dijon Mustard
to taste Salt and Pepper
Directions:
Place cut-up steak in a gallon sized zip-lock bag. Combine ¼ cup olive oil, balsamic vinegar, 2 tbsp. rosemary, Worcestershire sauce and garlic. Pour into bag with the steak. Seal and refrigerate 2-4 hours before assembling kabobs, turning a few times. Place potatoes in a microwave safe bowl and cover with plastic warp. Microwave on high 2-3 minutes or just until partially fork-tender. Immediately rinse under cold water, cover and refrigerate until needed. To precook bacon, bring 1 ½ inches of water to a boil in a skillet. Add bacon slices, return to a boil and cook 1-minute. Drain and rinse under cold water. Pat dry with paper towels and refrigerate until needed. For dipping sauce, combine crème fraiche, horseradish and Dijon mustard in a small bowl. Season with salt and pepper to taste, cover and refrigerate until needed. Prepare grill for direct cooking over medium heat. Drain beef and discard marinade. Halve and toss potatoes in remaining 2 tsp. olive oil. Cut bacon slices in halve. Alternating, thread bacon accordion-style with beef and potatoes on 12-inch metal skewers. Grill kabobs for 8-10 or until medium-rare, turning kabobs halfway through or to desired doneness. Transfer kabobs to a platter and serve with the horseradish sauce.
Notes: I suggest you use sirloin or flat iron steak for this recipe. You want it around 1-inch thick or slightly more. Pat steak dry with paper towels and cut into 1-inch thick or slightly more cubes.
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