This dish is quick to put together, colorful and delicious and perfect for our upcoming Independence Day celebration. This is best prepared and eaten straight away, but you can leave it in the marinade in your fridge and prepare only when your guests step foot in the door since it cooks in minutes. It’s also a protein, veg and starch all in one. Kinda cool 😎.

One more note. I’ve prepared this by broiling under a broiler as well as on an outdoor grill and both are extremely successful.

Also, if you wish to develop the flavor, it pays to let it marinate about 20-30 minutes. Otherwise it literally takes minutes to cook.

So start by gathering your ingredients. Take your clean new potatoes and boil or microwave them till soft. You are grilling them too briefly for them to cook so you must do this first.

Then prepare your marinade since you should marinate the ingredients for about 1/2 an hour. Remember it’s important to try to cut everything in similar size pieces so they will cook evenly.

Do try to use olive oil for this it adds a lot of flavor. Mix together the red wine, oil, dried rosemary, thyme, either fresh crushed garlic or granulated garlic, onion powder and salt. Whisk well together with a fork in a large bowl or snap lid box. Cut the beef into chunks as well as the onion and red/yellow/orange peppers into chunks. Place the whole lot (NOT the potatoes) into the marinade

and cover. Don’t put the cooked potatoes in!! Set them aside till you’re ready to thread on skewers.

If your meat is cold from the fridge it can sit out but if kitchen is hot or meat room temperature put in fridge. While the mixture marinates, soak your wooden skewers in cold water so they don’t burn. When ready to cook let marinating mixture sit out at least 15 minutes.

Prepare the grill or broiler.

Take your soaked skewers and thread the meat, onion chunks, pepper chunks and cooked potatoes onto them ( if the potatoes are small put them on whole if a bit bigger, slice in half), you can do mini skewers as an appetizer if you like.

Turn the broiler on low broil or the outdoor grill on medium high heat. I broiled (grilled) my skewers for 4 minutes on each side till veggies were lightly charred and meat was medium. You can grill as you prefer, for less or more time. Abso delish! Happy Independence Day!

Steak and Potatoes Skewers

For the marinade:

1 cup dry red wine

1/3 cup olive oil

1-2 teaspoons dried rosemary

1-2 teaspoons thyme

Salt

Onion powder

Garlic powder (or crushed fresh garlic, 2 cloves)

For the skewers:

Red and orange peppers about 2 large ones

1 red onion (you can swap out with white onion)

3/4 kilo (1.6 pounds) beef entrecote cut into cubes (or other soft fast cooking beef), this worked beautifully for me

10-12 cooked new (mini) potatoes

wooden skewers

Directions:

Whisk together with a fork in a bowl large enough to hold the ingredients or a snap lid box the olive oil, wine, rosemary, thyme, salt, onion powder, fresh crushed garlic or granulated garlic powder.

Cut the vegetables into more or less even chunks (so they cook at the same speed). If potatoes are small, leave whole. They must be fully cooked since they will only heat up with the amount of time you are grilling. Set potatoes aside DO NOT put in marinade (or you’re marinating cooked potatoes with raw beef). Place beef, peppers and onion in marinade and cover bowl or box and let marinate for about 1/2 an hour. While the beef mixture marinates, place wooden skewers into water to cover for the 1/2 hour. If kitchen is hot and beef room temperature, refrigerate. Remove 15 minutes before you are ready to cook from the fridge. Remove skewers from water and thread the beef and vegetables and potatoes alternately on the skewers. (Discard marinade).

Preheat the broiler to low broil or outdoor grill to medium/medium high and broil/grill 4 minutes on each side or till desired doneness. Nice to get a little char on the veggies.