our little fiona was baptized this past sunday, and after a week full of house-guests, we were trying to come up with delicious, yet budget- friendly meal to enjoy with our visitors and friends who celebrated the occasion with us. i must say, these were quite a success...even substituting bottom round for the strip steaks. it's all about the sauce and poblanos. unless you ask jon, who says he'd definitely like to try again with a meat upgrade...
ingredients:
- 1/2 cup(s) packed fresh cilantro leaves, minced
- 2 tablespoon(s) red-wine vinegar or cider vinegar
- 2 tablespoon(s) reduced-fat sour cream
- 1 clove(s) (small) garlic, minced
- 1 teaspoon(s) chile powder
- 1/2 teaspoon(s) ground
cumin - 1/2 teaspoon(s) salt, divided
- 8 new or baby red potatoes
- 1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
- 2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
- 1 teaspoon(s) extra-virgin olive oil
- 1 large sweet onion, cut into 1-inch chunks
directions:
Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside. Preheat grill to high. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes. Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.
