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Steak & Potato Kebabs with Creamy Cilantro Sauce for Two

  • 2servings
  • 40minutes
  • 269calories

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Source: main.kitchendaily.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsNatrium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup packed fresh cilantro leaves, minced

  2. 1 tablespoon red-wine vinegar or cider vinegar

  3. 1 tablespoon reduced-fat sour cream

  4. 1/2 small clove garlic, minced

  5. 1/2 teaspoon chile powder

  6. 1/4 teaspoon ground cumin

  7. 1/4 teaspoon salt, divided

  8. 4 new or baby red potatoes

  9. 10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces

  10. 1 poblano pepper or 1/2 large green bell pepper, cut into 1-inch pieces

  11. 1/2 teaspoon extra-virgin olive oil

  12. 1/2 large sweet onion, cut into 1-inch chunks

Instructions Jump to Ingredients ↑

  1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.

  2. Preheat grill to high.

  3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

  4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.

  5. To Make Ahead: Equipment: Four 10- to 12-inch skewers

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