Ingredients

The following ingredients have 5 Servings
  • 1 pound tiny yellow new potatoes, each about 1-inch in diameter
  • 1 teaspoon fine sea salt, divided
  • 3 ears corn, cut into 1-inch rounds (about 6 rounds per ear)
  • 1 cup arugula
  • 1/2 cup fresh parsley
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/2 teaspoon white wine vinegar
  • 1 pound top sirloin steak, trimmed of excess fat and cut into 1-inch cubes

Instruction

  • Place potatoes in a large pot and cover with cold salted water.
  • Bring to a boil and reduce to a simmer.
  • Cook until potatoes are just tender, about 10 minutes.
  • Remove from the pot using a slotted spoon and set aside to cool.
  • Return the pot of water to a boil and add corn.
  • Cook for 1 minute until bright yellow and then drain and set aside to cool.
  • In a food processor, combine arugula, parsley, oil, Worcestershire sauce, mustard, garlic, vinegar and 1/2 teaspoon of the salt.
  • Process until the mixture resembles a smooth pesto; set aside.
  • Alternate potatoes, corn and steak on skewers. (If using wooden skewers, soak in water for 30 minutes before assembling.)
  • Season kabobs with remaining salt.
  • Prepare a grill for medium-high heat cooking.
  • Arrange kabobs on the grill and cook, turning occasionally until steak is cooked to your liking, about 6 minutes for medium-rare.
  • Alternatively, preheat the broiler and place the oven rack 6 inches below the heating element.
  • Arrange kabobs on a baking sheet and broil for 3 to 4 minutes per side for medium-rare.
  • Serve kabobs alongside steak sauce.