Peruvian-Inspired Steak and Potato Kabobs
Steak and potato-wedge kabob with blistered tomatoes and cilantro chimichurri on the side. Make the chimichurri ahead and pack it with you for a delicious camp-side dinner!
- ½ cup mayonnaise
- 1 bunch fresh cilantro
- ¼ cup queso fresco
- 1 serrano or jalapeño, seeded, stemmed, and minced
- 2 garlic cloves
- 4 scallions
- Lime juice from one lime
- 2 pounds top sirloin steak
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon aji amarillo sauce
- 1 teaspoon huacatay paste
- Lime juice
- Idaho® potato wedges
- Red onion
- In a food processor, combine the mayo, cilantro, queso fresco, serrano or jalapeño, garlic cloves, scallions, and lime juice.
- Pulse until smooth.
- Season with salt to taste.
- Cover and store in an airtight container in the refrigerator until ready to serve.
- Remove any excess fat from the steak and cut into 1” cubes. Place in a large resealable bag.
- Whisk the olive oil, soy sauce, aji sauce, huacatay paste and lime juice together in a bowl.
- Pour over the steak cubes. Marinate for 2 to 6 hours.
- When ready to grill, preheat your campfire or grill for indirect heat.
- Par-cook the fries on the grill at high heat, around 450°, in a foil tray or cast iron pan until golden brown to prevent soggy potatoes, stirring as needed to crisp evenly, about 25 minutes.
- Season with salt and set aside until you make the kabobs.
- Assemble the kabobs with the marinated beef cubes alternating with the cooked potatoes.
- Place on the hot side of the grill, and rotate, making sure to cook the beef evenly to desired doneness or 135°F for medium-rare. Remove from the grill and set aside to rest.
- Meanwhile, grill the onions and tomatoes.
- Serve the kabobs on a platter with the grilled onions and tomatoes with cilantro sauce for dipping.