MEDITERRANEAN HANGER STEAK AND POTATOES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
- Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
- Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
- Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
- Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
- Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.
MEDITERRANEAN SKEWERED POTATOES
One more way to spice up simple potatoes! These are great served alongside a grilled steak or lamb chops!
Provided by Lori Loucas
Categories Potatoes
Time 40m
Number Of Ingredients 7
Steps:
- 1. Preheat your grill, set to medium heat. In a small bowl, combine the 2 tablespoons of olive oil, garlic, salt and pepper. Cut the baby potatoes in half and place into the bowl with the oil mixture. Toss the potatoes to competely coat.
- 2. If using the rosemary branches, be sure to use the woodier ones, as you'll need them to be thick and strong enough to use as a skewer. Strip most of the leaves from the stems, leaving about an inch at the top. Use a metal skewer to poke "pilot" holes through each potato half, then carefully thread the potatoes onto the rosemary skewers. If using metal skewers, simply thread the potatoes onto the skewers. If using bamboo skewers, make sure to soak them for about 20 minutes beforehand, so they don't burn.
- 3. Grill the potato skewers unti the skins starts to get crispy and golden brown. This will take about 30 minutes, depending on the size of your potatoes. Keep an eye on them!
- 4. To serve, pour about 1/3 of a cup of good quality olive oil on a serving platter. You just want enough to make a thin layer on the plate. Season to taste with kosher salt and pepper. Then drizzle some warmed balsamic reduction over the oil. Put the potato skewers on the platter and turn them to give them a nice coating of the oil/reduction. Serve immediately.
RED POTATO SKEWERS
As a busy mother of three boys, I love to find good grilling recipes that my husband can use. A seasoned mayonnaise mixture keeps these quartered potatoes moist and heavenly. -Dawn Finch, Prosser, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the potatoes and water in an ungreased microwave-safe 2-qt. dish. Cover and microwave on high for 10-12 minutes or until almost tender, stirring once; drain. In a large bowl, combine the remaining ingredients; add potatoes. Cover and refrigerate for 1 hour. , Drain, reserving mayonnaise mixture. On six metal or soaked wooden skewers, thread potatoes. , Grill, uncovered, over medium heat for 4 minutes on each side, brushing occasionally with reserved mayonnaise mixture or until potatoes are tender and golden brown.
Nutrition Facts : Calories 231 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.
GRILLED SKEWERED RED POTATOES
Make and share this Grilled Skewered Red Potatoes recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Potato
Time 1h31m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Boil potatoes until tender but not too soft. (I cook mine in the microwave.).
- In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour.
- Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.
Nutrition Facts : Calories 127.5, Fat 0.2, SaturatedFat 0.1, Sodium 10.1, Carbohydrate 27.3, Fiber 3.5, Sugar 1.3, Protein 3.2
SKEWERED GRILLED POTATOES
New potatoes coated in a rosemary and garlic marinade then skewered and grilled.
Provided by kimberlyj
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
- In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g
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- Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice mix. Toss potatoes together briefly to evenly distribute spices.
- In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
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- Lay your potato wedges into the prepared baking dish the skin side down. Try not to overlap them too much.
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