One of the things Paul and I love to do together is cook. Specifically, grill. If it’s a Friday or Saturday night, you can pretty much guarantee we’re on the back porch grilling.
We love steak, but that’s just not practical every single time we grill. However, there are great ways to stretch a sirloin into a date-night meal without stretching your budget.
Enter Steak Shish Kebabs.
They cook up quickly, and the juices from the steak flavor the other ingredients on the skewers. They’re a meal right on a stick, so to speak.
Last Friday night, we made some with steak, tomatoes, Noonday onions and Honey Gold potatoes. We sat on the back porch, watched the hummingbirds flock to the newly-filled feeder, and enjoyed some good company, sizzling sounds and succulent smells.
To me, that’s the best kind of date night.
Steak Shish Kebabs
1 1/2 lb sirloin steak, cut into large pieces
2 Tbs Lawry’s Seasoned Salt
2 tsp black pepper
1 lb Honey Gold potatoes, parboiled and cut into large chunks
1 Tbs extra virgin olive oil
salt and pepper, to taste
1 pint cherry tomatoes
2 large sweet onions, cut into large chunks
Soak wooden skewers in water for at least 30 minutes, so they don’t burn when placed on the grill.
Season steak with Lawry’s and black pepper. Toss parboiled potatoes with olive oil, salt and pepper.
Thread steak, potatoes, tomatoes and onions onto skewers, alternating items.
Preheat grill to medium-high heat. Place skewers on the grill. Grill for about 3 minutes per side, turning three times.
Carefully remove from grill. Enjoy.
Nutritional Information: Calories Per Serving: 309, Calories from Fat: 86, Fat: 10 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 101 mg, Sodium: 90 mg, Potassium: 681 mg, Carbohydrates: 16 g, Fiber: 4 g, Sugar: 5 g, Protein: 37 g
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