Recipes & Tips:
BBQ Potatoes with Mediterranean Herb Rubbed Steak
Makes 6 Skewers
1.5 lb bag of EarthFresh Baby Yellow Organic Potatoes
1.5 lb. porterhouse steak, cut into 1x1 inch cubes
1 tbsp. (15 mL) olive oil
6 wooden skewers, soaked in water for 6 hours
Mediterranean herb rub
Mediterranean Herb Rub:
1 tbsp. (15 mL) sea salt
1 tbsp. (15 mL) lemon pepper
1 tbsp. (15 mL) dried oregano
1 tbsp. (15 mL) dried thyme
1 tbsp. (15 mL) dried rosemary
1 tbsp. (15 mL) dried tarragon
In a large bowl combine the sea salt, lemon pepper, dried oregano, dried thyme, dried rosemary and dried tarragon. Mix until all spices are well incorporated. Set aside.
Preheat oven to 350°F (177°C).
Wash and dry the potatoes. Place the potatoes into a pot of cold, salted water and bring to a boil. Reduce heat and continue to cook for 10 minutes. Potatoes will be done when fork tender. Remove the potatoes from the heat, strain and set aside. Allow potatoes to cool for 10 minutes, cut each one in half and set aside.
In a large bowl add the steak, olive oil and the Mediterranean herb rub. Using your hands mix while pressing the spices into the meat. Set aside.
To assemble, take one skewer at a time and skewer four potatoes and three pieces of steak onto each skewer, alternating between the potato and steak pieces.
Place skewers onto the BBQ and close the lid. Cook for roughly 4 minutes per side until steak is done to your likeness and potatoes are crisp and golden brown in colour.
Remove skewers from the BBQ and transfer to a serving platter. Serve warm.