• 1 pound tiny yellow new potatoes, each about 1-inch in diameter
  • 1 teaspoon fine sea salt, divided
  • 3 ears corn, cut into 1-inch rounds (about 6 rounds per ear)
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/2 teaspoon white wine vinegar
  • 1 pound top sirloin steak, trimmed of excess fat and cut into 1-inch cubes
  1. Place potatoes in a large pot and cover with cold salted water. Bring to a boil and reduce to a simmer.
  2. Cook until potatoes are just tender, about 10 minutes. Remove from the pot using a slotted spoon and set aside to cool.
  3. Return the pot of water to a boil and add corn. Cook for 1 minute until bright yellow and then drain and set aside to cool.
  4. In a food processor, combine arugula, parsley, oil, Worcestershire sauce, mustard, garlic, vinegar and 1/2 teaspoon of the salt. Process until the mixture resembles a smooth pesto; set aside. (Makes about 1 cup steak sauce.)
  5. Alternate potatoes, corn and steak on skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
  6. Season kabobs with remaining salt.
  7. Prepare a grill for medium-high heat cooking.
  8. Arrange kabobs on the grill and cook, turning occasionally until steak is cooked to your liking, about 6 minutes for medium-rare.
  9. Alternatively, preheat the broiler and place the oven rack 6 inches below the heating element.
  10. Arrange kabobs on a baking sheet and broil for 3 to 4 minutes per side for medium-rare.
  11. Serve kabobs alongside steak sauce.
Nutritional Info: 
Per Serving (Serves 4 to 6): 330 calories (160 from fat), 18g total fat, 4g saturated fat, 45mg cholesterol, 570mgsodium, 23g carbohydrates, (2 g dietary fiber, 3g sugar), 19g protein.

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