Tonight’s dinner is heavy on the summer! Hello steak and potato skewers.
Everything you want for dinner is right here on this little skewer. Well, except for dessert. I suggest making some cobbler for that. But otherwise? Everything is right here – the steak, the potatoes, the veggies!
AND THE SAUCE!
Seriously, look at this green sauce. Chimichurri for the win!
The key to perfect steak and potato skewers? Parboil the baby potatoes first. It doesn’t take too long and it’s even something you can do ahead of time. Like on a Sunday for meal prep. Boil the potatoes until slightly tender, then store them in the fridge until you’re ready to use. Easy as that!
(p.s. I also do that with my crispy smashed potatoes. It’s a lifesaver.)
The filet, potatoes, peppers and onions don’t need much more than the salt and pepper. Combined with the smoky flavor of the grill and the rosemary chimichurri that we drizzle on top, these end up with TONS of flavor.
Now let’s talk about that rosemary chimichurri!
I’ve made chimichurri a bunch on the blog. I’ve never even trashed it up… until now. And you may remember that until fairly recently, I didn’t love rosemary. It wasn’t until the last year or so where I really started to enjoy it. Especially in these hot summer months, fresh from the garden.
And I knew I wanted some sort of “different” sauce that could go with steak and potatoes. Something light and summery, something ridiculously flavorful that could add a lot to the skewers.
THIS IS IT.
Rosemary is pretty strong, so this chimichurri doesn’t require a lot. The main herb here is still parsley, then I add a bit of oregano too. I leave out the cilantro in this one because I really want the rosemary to shine, and boy oh boy does it.
Must must make!
Steak and Potato Skewers with Chimichurri
I can taste them right now!
The post Grilled Filet and Potato Skewers with Rosemary Chimichurri. appeared first on How Sweet Eats.