Ingredients

The following ingredients have 4 Servings
  • 1 pound baby yukon gold potatoes
  • 3 (4-ounce) pieces of beef tenderloin/filet
  • Olive oil spray
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 bell pepper, (cut into pieces)
  • 1 red onion, (cut into pieces)
  • ¾ cup  fresh parsley
  • 3 tablespoons fresh oregano
  • 3 tablespoons fresh rosemary, (chopped)
  • 2  garlic cloves, ( minced)
  • 1/4  cup  red wine vinegar
  • 2/3  cup  olive oil
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  pepper
  • 1/4  teaspoon  crushed red pepper flakes

Instruction

  • Start by parboiling the potatoes so they grill quickly with the filet. Place the potatoes in a pot and fill them with cold water. Bring the mixture to a boil, then boil for 10 to 12 minutes.
  • Preheat your grill to high. It should be between 500 and 600 degrees F.
  • While the grill is heating, cut your filet into chunks. I like to use the baby potatoes so my filet chunks can be roughly the same size. I then also cut my peppers and onions into the same size chunks.
  • Skewer the steak, potatoes and veggies. I personally like to do 2 to 3 pieces of filet, 2 potatoes and lots of veggies on each skewer. You can make them however you’d like!
  • Spray the skewers with olive oil spray and sprinkle them with salt and pepper. Place them on the grill and grill on each side for 2 to 3 minutes, for a total of about 8 minutes. Remove the skewers and let them cool for a few minutes, then serve immediately with the rosemary chimichurri.