Real Simple

Grilled Steaks with Potato Skewers



✓ Gluten-Free ✓ Family Friendly

5 large shallots, peeled, root ends intact, and halved lengthwise 24 baby new potatoes (about 2 lb.) 1/2 cup plus 11/2 tsp. white wine vinegar, divided 2/3 cup mayonnaise 1 Tbsp. finely chopped fresh tarragon leaves, plus more for serving 4 beef strip steaks (each about 8 oz. and 1 in. thick) 1 Tbsp. olive oil, divided, plus more for grill grates 1/2 tsp. freshly ground black pepper 11/4 tsp. kosher salt, divided

PREHEAT grill to high (450°F to 500°F). Place shallots, potatoes, 2 cups water, and 1/2 cup vinegar in a large, microwave-safe bowl. Cover with plastic wrap or an inverted plate; microwave on high, stirring halfway through, until potatoes are tender, about 10 minutes. Drain; let cool for 5 minutes.

MEANWHILE, stir mayonnaise, tarragon, 1 tablespoon water, and remaining 11/2 teaspoons vinegar in a small bowl.

SLICE shallot halves in half lengthwise, keeping root ends intact. Thread potatoes and shallots alternatel­y onto each of 4 (12 inch) presoaked skewers.

BRUSH steaks with 1/2 tablespoon oil; season with pepper and 1 teaspoon salt. Grill on oiled grates, uncovered, flipping once, until desired degree of doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board; let rest for 10 minutes.

MEANWHILE, brush potato skewers with remaining 1/2 tablespoon oil. Grill, covered, turning occasional­ly, until charred in spots, about 6 minutes. Remove from grill. Season with remaining

1/4 teaspoon salt and sprinkle with tarragon. Slice steaks against the grain and serve with potato skewers and mayonnaise mixture for dipping.

PER SERVING: 780 Calories, 37g Fat (7g Saturated), 140mg Cholestero­l, 5g Fiber, 60g Protein, 51g Carbs, 980mg Sodium, 5g Sugar

 ?? Recipes by Liz Mervosh Photograph­s by Caitlin Bensel ??
Recipes by Liz Mervosh Photograph­s by Caitlin Bensel

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