Everyone’s favorite summer meal! The meat comes out so amazingly tender and flavorful with the fresh garlicky-herb mixture!
Yay for summer!
Well, kind of. It gets super hot in Los Angeles.
So hot that I just stay inside the house by the AC vents, while Ben fires up the grill in the 110 degree heat.
I do all the hard parts though.
I cut up the meat, cut up the veggies, and put them onto the skewers ever so perfectly.
Because my OCD takes over here.
Ben, on the other hand, would just pile up everything without any kind of order or pattern.
Sorry, but no.
Now what I really love about this recipe is that it doesn’t require a marinade.
All you need is some olive oil, garlic and some fresh herbs – rosemary, thyme, or any other kind of herbs you like.
That’s it!
The meat comes out to grilled-tender perfection with the rest of your veggies!
- 1 pound baby Dutch yellow potatoes
- 2 ½ tablespoons olive oil
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 1 1/4-inch New York strip steaks (2 pounds), cut into 1-inch chunks
- 1 tablespoon Montreal steak seasoning
- 1 red onion, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 orange bell pepper, cut into 1 1/2-inch pieces
- In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well.
- In a small bowl, whisk together olive oil, rosemary, thyme and garlic; season with salt and pepper, to taste. Set aside.
- Season steak with Montreal steak seasoning.
- Thread potatoes, steak, onion and bell peppers onto skewers; brush with olive oil mixture.
- Preheat grill to medium high heat.
- Add skewers to grill, and cook, turning occasionally, until the steak is cooked through to desired doneness, about 8-10 minutes.
- Serve immediately.
