The Potato
Your humble, nutrient-dense, vegetable.
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Servings: 4 people
Calories: 660kcal
Ingredients
- 2 each 300 g Russet Potatoes (chopped)
- 2 qt 1892 ml Water
- 1 lb. 453 g Sirloin Steak (cubes)
- 2 tbsp 30 ml Olive Oil
- ½ tbsp 8 g Salt
- ½ tbsp 4 g Ground Black Pepper
- ½ cup 26 g Red Onion (chopped)
- ½ cup 74 g Green Bell Pepper (chopped)
- ½ cup 74 g Orange Bell Pepper (chopped)
- +
- Chimichurri Sauce
Instructions
- Gather all ingredients and equipment.
- In a pot, pour water and cubed russet potatoes, bring to a boil, and then reduce heat to a simmer and cook until just fork tender about 20-25 minutes. Then strain and run cold water over to stop cooking process. Set aside.
- To make chimichurri sauce, in a bowl, combine shallot, chili, garlic, vinegar and salt and let sit 10 minutes. Then stir in cilantro, parsley, and oregano. Using a fork whisk in olive oil. Then set aside.
- Chop red onion, green and orange bell peppers into cubes, roughly same size.
- In a bowl, add cubed steak, olive oil, salt, and pepper and mix until steak is coated evenly.
- Using a skewer, alternate cool cubed potato, green bell pepper, orange bell pepper, red onion, steak cube until skewer is filled. Then grill skewers until steak is done at 130°F-140°F (54°C-60°C) for medium rare about 3 – 5 minutes or grill to desired doneness. Rotate skewers to grill both sides.
- Lay done skewer on a platter and generously drizzle chimichurri sauce on top and serve immediately.
Nutrition
Calories: 660kcal | Carbohydrates: 19g | Protein: 24g | Fat: 54g | Cholesterol: 75mg | Sodium: 1480mg | Potassium: 398mg | Fiber: 2g | Sugar: 2g | Vitamin C: 41.82mg