As the days grow longer and the sun warms our patios, there’s nothing quite like the sizzle of a grill firing up. Summer grilling embodies the spirit of relaxation and delicious, vibrant flavors. And if you’re searching for that quintessential summertime dish that’s both hearty and bursting with taste, look no further than these Marinated Steak and Potato Skewers. This recipe brings together tender, perfectly seasoned steak and creamy, grilled potatoes, all elevated by an unbelievably flavorful marinade that will truly tantalize your taste buds.
Imagine succulent cubes of beef, infused with savory and sweet notes, paired with lightly charred potatoes that boast a rich, herbaceous butter coating. Add your favorite colorful vegetables to the skewers – bell peppers, cherry tomatoes, zucchini, or red onion – and you instantly transform this into a vibrant, complete meal. It’s a fun, hands-on cooking experience that culminates in a truly satisfying meat-and-potatoes delight. Get ready to impress your family and friends, because these skewers are destined to become a staple at your summer barbecues. It’s time to light up that grill and dive into the delicious world of Marinated Steak and Potato Skewers!
Crafting the Ultimate Flavor: Our ‘Ridiculously Good Steak Marinade’
We’ve affectionately dubbed this our ‘Ridiculously Good Steak Marinade’ in our home, and for good reason. Its incredible depth of flavor and tenderizing power make it a recipe we turn to time and time again. You’ll quickly discover why it earns such high praise and how effortlessly it transforms a simple cut of beef into something extraordinary.
The magic of this marinade lies in its carefully balanced blend of ingredients. The foundation starts with the unparalleled umami richness of soy sauce, which not only imparts a deep savory taste but also helps tenderize the meat. Complementing this is Worcestershire sauce, adding another layer of complex, tangy, and slightly sweet notes that are simply irresistible. These two powerhouses work in harmony to create a robust base that penetrates deep into the steak fibers.
But the flavor journey doesn’t stop there. A touch of brown sugar introduces a subtle sweetness that perfectly caramelizes on the grill, creating those desirable charred edges and a delightful crust. Finely diced yellow onion and minced garlic cloves are essential aromatics, infusing the beef with their pungent, savory essence. And for that subtle kick that awakens the palate, a hint of crushed red pepper flakes, along with kosher salt and black pepper, ties all the flavors together. This marinade isn’t just about coating the meat; it’s about deeply permeating it, ensuring every bite of steak is juicy, tender, and explosively flavorful. Prepare for this marinade to become your new secret weapon for all things grilled beef!
Selecting the Perfect Beef: Choosing the Right Cut for Skewers
When it comes to crafting exceptional steak skewers, the choice of beef cut is paramount. While many options exist, we typically lean towards lean cuts that are easy to slice into uniform, bite-sized chunks. Our top recommendation for this recipe is sirloin steak. Sirloin offers an excellent balance of tenderness and flavor without breaking the bank, especially since the robust marinade will do much of the heavy lifting in terms of tenderization and infusing rich taste.
Here’s a closer look at why certain cuts work best and what to consider:
- Sirloin: As mentioned, sirloin is a fantastic all-rounder. It’s lean enough to cook relatively quickly on the grill without becoming tough, and its flavor holds up beautifully to the bold marinade. It’s also readily available and offers good value.
- Flank Steak: Another excellent choice, flank steak is known for its intense beefy flavor. It’s a leaner cut that benefits greatly from marinating. When using flank, be sure to slice it against the grain (after marinating and grilling) to ensure maximum tenderness. Cutting it into appropriate skewer-sized pieces before marinating also helps with tenderization.
- Skirt Steak: Similar to flank, skirt steak is flavorful and takes well to marinades. It’s a bit fattier and looser in grain, which can make it incredibly tender. Again, cut it against the grain for the best texture.
- Round Steak (Top Round, Bottom Round): These are very lean and can be tougher if not properly marinated and cooked. However, with our powerful marinade, they can be a more economical option that still yields good results, provided you don’t overcook them.
The key is selecting a cut that can be easily cubed and won’t fall apart during cooking. Avoid overly fatty cuts like ribeye for skewers, as the fat can render unevenly and cause flare-ups on the grill. Since the marinade is so flavorful and effective, there’s no need to splurge on prime cuts like filet mignon; a good quality sirloin or flank will deliver outstanding results.
When preparing your chosen beef, aim for cubes of roughly 1 to 1.5 inches. This size ensures they cook evenly and are easy to manage on the skewer. Trim any large pieces of excess fat or gristle, as these can be unpleasant to eat and might not render fully on the grill.
The Secret to Perfect Potatoes: Why Par-cooking is Essential
While the steak is the star, the potatoes on these skewers are equally crucial for a balanced and satisfying meal. The biggest “trick” to perfecting this dish lies in how you handle the potatoes: par-cooking them before they hit the grill. This step is non-negotiable and ensures that your potatoes are cooked through and tender, without being mushy or falling off the skewer. If you try to grill raw potatoes of this size directly, they’ll either be undercooked in the center or overcooked and charred on the outside long before the inside is soft.
Here’s why par-cooking works and how to do it perfectly:
The “Why”:
- Even Cooking: Steak cooks much faster than raw potatoes. Par-cooking the potatoes gives them a head start, bringing them closer to the steak’s cooking time.
- Perfect Texture: This method ensures the potatoes are tender throughout but still firm enough to hold their shape on the skewer. They develop a delightful creamy interior and a slightly crispy, grilled exterior.
- Prevents Disintegration: Boiling potatoes completely until soft can make them prone to breaking apart when skewered or flipped on the grill. Par-cooking leaves them with just the right amount of resistance.
The “How-To”:
- Choose the Right Potatoes: Small red new potatoes, baby reds, or even small fingerling potatoes work best. Look for ones that are roughly the size of a golf ball or slightly smaller. Uniformity in size is important for even cooking.
- Wash Thoroughly: Give your potatoes a good scrub under cold water to remove any dirt. There’s no need to peel new potatoes; their skins are thin and delicious, offering additional nutrients and texture.
- Cold Water Start: Place the clean potatoes in a saucepan and cover them with about an inch of cold water. Starting in cold water ensures the potatoes heat up gradually and cook more evenly from the outside in.
- Bring to a Boil: Place the saucepan over high heat and bring the water to a rolling boil. Once boiling, reduce the heat slightly to maintain a gentle boil and cook for approximately 7 minutes.
- Check for Doneness: After 7 minutes, carefully remove one potato and test it with a knife or fork. It should offer a slight resistance but feel tender, not hard. It definitely shouldn’t be falling apart. This “al dente” stage is what you’re aiming for.
- Cool Down: Immediately remove the potatoes from the hot water and spread them out on a clean kitchen towel or paper towels. This stops the cooking process and allows them to cool to room temperature. As they cool, they will continue to firm up slightly. They should be just firm enough to skewer without crumbling, with a tiny bit of give.
By following this simple par-cooking step, you’ll guarantee that your potatoes are perfectly tender, beautifully charred, and hold their own alongside the magnificent marinated steak on every skewer.
Elevating Flavor: The Irresistible Parsley Butter
While the marinated steak and par-cooked potatoes are undeniably delicious on their own, the parsley butter is the secret ingredient that truly ties this dish together, adding a layer of fresh, herbaceous richness that will have everyone asking for your recipe. This isn’t just a garnish; it’s a vital component that brings moisture, flavor, and a beautiful sheen to the grilled elements.
Compound butters, like our parsley butter, are a chef’s best friend. They’re incredibly simple to make yet pack a powerful flavor punch. For this recipe, softened unsalted butter is generously blended with finely minced Italian parsley, along with a dash of kosher salt and black pepper. The result is a vibrant green, aromatic butter that melts into the hot skewers, infusing the potatoes and steak with its fresh, savory essence.
Here’s how this “added touch” makes all the difference:
- Enhanced Potato Flavor: Grilled potatoes can sometimes be a bit plain. Brushing them with this parsley butter while they cook and again before serving ensures every potato bite is wonderfully savory and fragrant, complementing the rich beef.
- Moisture and Richness: The butter adds essential moisture to both the steak and potatoes, preventing them from drying out on the grill and contributing to that melt-in-your-mouth texture.
- Aromatic Boost: Fresh parsley not only provides a lovely color but also a bright, clean, peppery note that cuts through the richness of the beef and butter, adding complexity to the overall flavor profile.
- Beautiful Finish: The butter creates a gorgeous, glossy finish on the skewers, making them even more appealing when presented.
We recommend brushing the skewers liberally with the parsley butter throughout the grilling process. This continuous basting allows the flavors to build and the butter to penetrate deeply. Then, for an extra flourish, serve a small dish of the remaining parsley butter on the side at the table. Guests can add a little extra to their plates, ensuring a burst of fresh flavor with every bite. You might even find yourself wanting to put this versatile parsley butter on other grilled meats, vegetables, or even crusty bread!
Grilling Mastery: Tips for Perfect Skewers Every Time
Making skewers is an art, and a few simple techniques can elevate your grilling game, ensuring juicy steak and tender potatoes with a beautiful char.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents them from burning on the grill. Metal skewers are also a great option, as they are reusable and don’t require soaking.
- Even Threading: Alternate beef chunks and par-cooked potatoes (and any additional vegetables) evenly on the skewers. Don’t pack them too tightly, as this can hinder even cooking. Leave a small space between each piece for heat to circulate.
- Preheat Your Grill: Always start with a clean, preheated grill. A medium-hot grill (around 375-400°F or 190-200°C) is ideal for these skewers, allowing for good searing without burning the exterior before the interior is cooked.
- Basting is Key: Regularly baste the skewers with the glorious parsley butter throughout the grilling process. This not only adds flavor but also helps keep the meat and potatoes moist and contributes to a beautiful golden-brown crust.
- Monitor Doneness: For medium doneness, the skewers should take approximately 10 minutes total cooking time, turning them every few minutes to ensure even cooking on all sides. Use a meat thermometer to check the internal temperature of the steak; for medium, aim for 135-140°F (57-60°C). Remember, the meat will continue to cook slightly after being removed from the heat.
- Rest the Meat: Once cooked, remove the skewers from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. You can tent them loosely with foil during this time.
Serving Suggestions & Creative Variations
These Marinated Steak and Potato Skewers are incredibly versatile and can be served with a variety of accompaniments to create a truly memorable meal.
- Classic Sides: A fresh green salad with a light vinaigrette, grilled corn on the cob, or a simple rice pilaf would pair wonderfully.
- Vegetable Medley: As mentioned, adding colorful vegetables directly to the skewers (such as bell peppers, zucchini, red onions, or cherry tomatoes) makes this a complete, one-stick meal.
- Garnish: A sprinkle of fresh chopped parsley or chives before serving adds a final touch of freshness and color.
- Sauce It Up: While the parsley butter is divine, a drizzle of balsamic glaze, a dollop of chimichurri, or even a spicy sriracha mayo could offer an exciting twist for dipping.
- Wine Pairing: For those who enjoy a good wine pairing, a medium-bodied Cabernet Sauvignon, a Zinfandel, or even a robust Malbec would beautifully complement the rich flavors of the marinated beef.
Don’t hesitate to experiment with the marinade by adding a splash of fresh ginger, a hint of sesame oil, or even a touch of lime juice for an Asian-inspired twist. For the parsley butter, consider incorporating other herbs like thyme or rosemary, or a pinch of garlic powder for an extra layer of flavor. These skewers are a canvas for your culinary creativity!
Savor Every Bite!
We genuinely hope you enjoy preparing and savoring these Marinated Steak and Potato Skewers as much as we do. This recipe is a testament to how simple ingredients, combined with a fantastic marinade and proper technique, can create a dish that’s both comforting and exciting. Whether you’re hosting a backyard barbecue, enjoying a quiet dinner on the patio, or just craving the taste of summer, these skewers are sure to be a hit.
We love hearing from our community! If you give this recipe a try, please take a moment to leave us a comment below and share your experience. What did you love most? Did you add any creative twists? Your feedback inspires us! And don’t forget to tag us on Instagram @cooking_with_wine so we can see your beautiful creations. Happy grilling!
Looking for more amazing grilling recipes and delicious skewers? Check these out:
- Citrus Achiote Chicken Skewers with Pepper Rice
- Spicy Ginger Garlic Shrimp Skewers
- Grilled Swordfish with Summer Gremolata
- Marinated Skirt Steak Street Tacos
📖 Recipe: Marinated Steak and Potato Skewers
Marinated Steak and Potato Skewers Recipe
It’s time to fire up your summer grill and make these Marinated Steak and Potato Skewers with our ridiculously good steak marinade!
Pin Recipe
Ingredients
For the Beef
- 1 ½ lbs lean beef cut in bite-sized chunks (sirloin recommended*)
- ½ cup soy sauce
- 2 tablespoon neutral oil (like grapeseed, canola, vegetable)
- 2 tablespoon Worcestershire
- 2 tablespoon packed brown sugar
- ½ cup small diced yellow onion
- 2 garlic cloves, minced
- 2 teaspoon kosher salt
- 2 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
For the Potatoes
- 24 small red new potatoes (slightly smaller than the size of a golf ball)
For the Basting Butter
- 8 tablespoon unsalted butter, softened
- ¼ cup minced Italian parsley
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
Marinate the Beef
- Combine all the marinating ingredients with the beef in a bowl or a zip-top plastic bag and place in the refrigerator for 6 hours or overnight.
Prepare the Potatoes
- Put the potatoes in a saucepan and cover by about 1″ with cold water. Turn the heat to high and cover. As soon as the water boils, cook for an additional 7 minutes or until potatoes are par-cooked but still firm. Remove the potatoes from the water to a towel to cool down to room temperature.
Prepare the Butter
- Combine the softened butter, minced parsley, pepper, and salt. Mix thoroughly to create a compound butter. Set aside at room temperature (do not refrigerate).
Assemble and Cook the Skewers
- Thread the marinated beef chunks and par-cooked potatoes onto your preferred skewers, alternating between them. Cook on a medium-hot grill or grill pan, basting frequently with the parsley compound butter. Depending on your grill’s heat, they should take approximately 10 minutes total cooking time to reach a medium doneness. Serve immediately with any extra parsley butter on the side for dipping.
Notes
Nutrition
Carbohydrates: 109g
Protein: 38g
Fat: 21g
Saturated Fat: 12g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 6g
Trans Fat: 1g
Cholesterol: 109mg
Sodium: 1359mg
Potassium: 3520mg
Fiber: 12g
Sugar: 9g
Vitamin A: 829IU
Vitamin C: 62mg
Calcium: 114mg
Iron: 7mg
Tried this recipe?Let us know how it was!
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