This recipe is both family-friendly and perfect for a dinner party. Transforming the classic steak and potatoes into grilled skewers results in a delightful meal. The chili powder in the spice rub adds just the right amount of heat, perfectly complementing the sweet, charred vegetables. The star of the dish might be the juicy orange salsa, bringing brightness to the entire plate. This dish is sure to become a favorite. If hanger steak is unavailable, skirt steak works as a great substitute.
Ingredients:
– 1 pound baby potatoes (about 16)
– 1 pound hanger steak, cut into 1½-inch pieces
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 5 tablespoons olive oil, divided, plus more for grill grates
– 1¾ teaspoons kosher salt, divided
– 3 bell peppers, quartered lengthwise and seeded
– 1 red onion, sliced crosswise into ¾-inch thick rings
– 2 oranges, segmented
– 2 scallions, thinly sliced
– 3 tablespoons chopped fresh cilantro
– 2 tablespoons red wine vinegar
– 1 Fresno chile, seeded and finely chopped
Instructions:
1. Soak 8 8-inch wooden skewers in water for 15 minutes.
2. Place potatoes in a microwave-safe bowl, cover with plastic wrap, and cut a small slit in the top. Microwave on high until potatoes are just tender, about 7 minutes. Let cool slightly.
3. Toss potatoes and steak with chili powder, cumin, 2 tablespoons oil, and 1 teaspoon salt until well coated. Thread potatoes and steak alternately onto each skewer.
4. Preheat grill to high (450°F to 500°F). Lightly coat grill grates with oil.
5. Toss bell peppers and onion with 1 tablespoon oil and ½ teaspoon salt. Grill vegetables and skewers, turning occasionally, until veggies are charred and steak reaches desired doneness, 10 to 12 minutes for medium-rare. Remove from grill.
6. In a small bowl, mix oranges, scallions, cilantro, vinegar, chile, remaining 2 tablespoons oil, and ¼ teaspoon salt. Serve skewers and vegetables with the orange salsa.
