you can tell i’ve got some kind of winter blues going on because many of the meals i’ve added to our menus lately have required the use of the grill. as in, grilling outside like it was spring/summer. yesterday it snowed and blowed and i got my coat and boots on and braved the nasty winter weather just to make steak kebabs. it was worth it, i say, even with the uneven heating because the wind kept trying to blow the flame out. plus this meal gave me a good excuse to use my new serving platter. it was a funny dining experience though because of it: usually i dish out the dinner onto plates and hand my husband a filled plate. this time i put everything down onto the platter, gave him an empty plate, and carried the platter to the table. he just sat there for the longest time, looking from plate to platter. “uh you’re supposed to make your plate now with the food that’s on the platter, dear,” i said. “oh,” he said. hesitated another moment and then dug in. honestly, he is so easily befuddled sometimes. i’m going to tuck that image back into my mind, him looking longingly at the food on the platter and then at his empty plate, wondering when it was going to get filled with said food …
Steak and Potato Kebabs with Sauteed Cabbage
steak, cut into cubes (i used a mixture of tri tip and some new york strip i had that needed used up)
lemon juice and zest
garlic cloves, minced
salt and pepper
yellow dutch babies potatoes (if they’re already small, i don’t think you need to cut them: mine were larger, so I cut them into large pieces)
red pepper flakes
salt and pepper
1/4 of a small head of cabbage, thinly sliced
1/4 of an onion, thinly sliced
garlic cloves, finely minced or crushed
1 Tablespoon butter
1 Tablespoon olive oil
marinate your beef cubes with the lemon juice, zest, garlic, and salt and pepper. let it sit for a couple hours at least. thread the meat onto skewers.
par boil the potatoes until they’re just easily pokeable, but not mushy. these will be thread onto skewers as well. mix the olive oil with the garlic, red pepper flakes, salt, and pepper. brush this oil mixture on all sides of the potato skewers.
heat the grill to medium. get the steak and the potatoes onto the grill. cook until the potatoes have browned (not charred) and the meat is to your liking. we like rare to medium rare in our hous.e
meanwhile, heat the oil and butter together in a saute pan. cook the onions, cabbage, and garlic until softened. salt and pepper this. to serve, heap the cabbage onto a platter. top with the potatoes and steak. if you have leftover red pepper oil, you can drizzle it on everything if you’d like.