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Steak & Potato Kebabs With Creamy Cilantro Sauce

Steak & Potato Kebabs With Creamy Cilantro Sauce
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WebMD Recipe from

Steak kebabs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin and vinegar. The potatoes are partially cooked in the microwave before putting them on the grill so they’re done at the same time as faster-cooking steak, peppers and onions. Serve with: Green salad and Spanish rice.

Prep: 40 minutes | Total Time: 40 minutes
  • 1/2 cup
    packed fresh cilantro leaves, minced
  • 2 tablespoons
    red-wine vinegar, or cider vinegar
  • 2 tablespoons
    reduced-fat sour cream
  • 1 small clove
    garlic, minced
  • 1 teaspoon
    chile powder
  • 1/2 teaspoon
    ground cumin
  • 1/2 teaspoon
    salt, divided
  • new or baby red potatoes
  • 1 1/4 pounds
    strip steak, trimmed and cut into 1 1/2-inch pieces
  • poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces
  • 1 teaspoon
    extra-virgin olive oil
  • large sweet onion, cut into 1-inch chunks
  1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
  2. Preheat grill to high.
  3. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
  4. Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.


Nutritional Information

Makes: 4 servings
  • Calories271
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol65 mg
  • Carbohydrates17 g
    • Dietary fiber2 g
  • Protein30 g
  • Sodium368 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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