2 pounds sirloin steak tips, trimmed and cut into 2 1/2 inch pieces
Salt and Pepper
1/2 cup olive oil
6 garlic cloves, minced
1 Tablespoon chopped fresh rosemary
1 1/2 pounds small red potatoes, unpeeled, halved
9 wooden skewers
2 Tablespoons minced fresh chives

Pat beef dry with paper towels and season with salt and pepper. Combine oil, garlic and 1/2 teaspoon salt in small bowl. Microwave until garlic is golden brown, about 2 minutes. Stir in rosemary.

Thread potatoes onto skewers. Place in single layer on large plate, brush all over with 1/4 cup oil mixture and season liberally with salt. Microwave until potatoes after slight resistance when pierced with tip of paring knife, flipping halfway through microwaving, about 8 minutes.

Grill beef over hotter side of 2-level fire, until well browned all over and temperature registers 125 degrees (for medium rare), 8 to 10 minutes. Transfer to platter, brush with 2 tablespoons oil mixture, tent loosely with aluminum foil, and let rest while potatoes cook.

Meanwhile, grill potatoes, cover, over hotter part of grill until marked on both sides, about 2 minutes per side. Move potatoes to cooler part of grill and continue to cook, covered, until tender, 5 to minutes longer. Transfer to platter with beef, brush with remaining oil mixture, and sprinkle with chives. Serve.

Cook’s Country, June/July 2012, insert card

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