Wednesday, April 6, 2016

Dill Steak and Potato Kabobs

This was a super easy recipe to make. We steamed the potatoes - as we have found that is a superior method to cooking them rather than simply boiling them. The meat did not really have much of the marinade/sauce flavor. It just tasted like meat with a little bit of vinegar on it. The dill and red pepper were pretty indistinguishable. The meat itself was really good though, but we were picky about picking out our cut of meat. The potatoes were good, however, next time, we would not add the potatoes to the skewers. Mixing potatoes with olives, fresh rosemary and salt would have yielded a better side. Overall, it was a really nice and simple dinner but there could have been improvements.
Here is the original recipe: http://www.bhg.com/recipe/dill-steak-and-potato-kabobs/

Cooked Skewers close up

Cooked Skewers!

Ready for the grill! 
Close up of uncooked skewers 

Ingredients:

24 oz bag of baby potatoes - variety
2 tablespoons olive oil
1/2 teaspoon kosher salt
1 pound tri-tip steak or top sirloin steak, cut into 1- to 1 1/2-inch cubes
1 tablespoon red wine vinegar
1 teaspoon dill seeds, crushed
1/2 teaspoon cracked black pepper
1/2 teaspoon crushed red pepper
1 medium red onion, cut into wedges

Directions:

1. Steam baby potatoes for 15-20 minutes until soft. Drizzle with 1 tablespoon of the oil and sprinkle with 1/4 teaspoon salt; toss gently to coat.
2. While potatoes are steaming, in a resealable plastic bag, place the steak, remaining 1 tablespoon oil, vinegar, remaining 1/4 teaspoon salt, dill seeds, black pepper, and red pepper. Shake to coat.
3. Alternately thread steak, potatoes, and onion wedges onto long skewers. For charcoal or gas grill, grill the skewers on the rack of a covered grill directly over medium coals for 10 to 12 minutes or until meat is desired doneness, turning occasionally.

What we liked:

It was very simple and easy to make. This recipe required minimum preparations. The meat was excellent.

What we didn't like:

The potatoes should not have been skewered. In fact, a lighter side than potatoes might have been better, maybe beans or rice. We ended up dipping the potatoes in horseradish and mustard as they were also incredibly plain. The meat itself did not seem "dill-y" at all. 

What Kaspian thought about it:

It did not warrant his attention. There was left over mac & cheese from Bonefish last night, and that was way more interesting than our skewers. 

Next time:

Better marinade. Alona loves the lime/chile marinades... yum! Do a different side for this as well.