Steak & Potato Kabobs with Balsamic Tomatoes
Yields: 8
  • Kabobs:
  • 2 pounds assorted small potatoes
  • ⅓ cup olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons white balsamic vinegar
  • 4 cloves garlic, chopped
  • 1½ teaspoons kosher salt
  • 1 teaspoon dry mustard
  • 2 pounds (1½-inch-thick) ribeye steaks, cut into 1-inch pieces
  • 1 (8-ounce) package fresh cremini mushrooms
  • 8 (6- to 7-inch) wooden skewers, soaked in water for 30 minutes
  • Salt and ground black pepper, to taste
  • Balsamic tomatoes:
  • 2 large tomatoes, chopped
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon kosher salt
  • 1 clove garlic, chopped
  • Garnish: fresh rosemary
  1. For kabobs: Bring a large stockpot of 
salted water to a boil over medium-high heat. 
Add potatoes; cook until tender, about 20 minutes. 
Drain potatoes, and cut in half.
  2. In a medium bowl, whisk together oil, lemon juice, 
vinegar, garlic, salt, and mustard. Divide mixture between 
2 medium bowls. Add steak to first bowl, tossing to coat. 
Place potatoes in second bowl, tossing to coat. Cover and refrigerate for 20 minutes, turning once.
  3. Remove beef and potatoes from bowls; discard marinade. Thread beef, potatoes, and mushrooms onto skewers. 
Sprinkle kabobs with desired amount of salt and pepper.
  4. Preheat a cast-iron grill pan over medium-high heat. Place 4 kabobs on pan, and cover loosely with foil. Cook, turning occasionally, until steak reaches desired degree of doneness, about 3 minutes for medium-rare. Repeat with remaining kabobs.
  5. For balsamic tomatoes: In a medium bowl, stir together tomatoes, vinegar, oil, rosemary, salt, and garlic. Serve with kabobs. Garnish with rosemary, if desired.
Recipe by Taste of the South at