The Potato

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Potato USA

Potato & Steak Kebabs

Grilled russet potatoes and steak covered in a fresh chimichurri sauce.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 660kcal


  • 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


  • 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.


Calories: 660kcal | Carbohydrates: 19g | Protein: 24g | Fat: 54g | Cholesterol: 75mg | Sodium: 1480mg | Potassium: 398mg | Fiber: 2g | Sugar: 2g | Vitamin C: 41.82mg
JPMA, Inc.