I am not a steak-and-potatoes type of gal. Potatoes? Yes. Steak? No thanks, I’ll pass. But my husband is most definitely a steak-and-potatoes type of guy. In fact, it’s the meal he always gets when we visit his parents.

I was informed that I needed to add more iron to my diet – so that means you’ll see more red meat entrees floating around Sew You Think You Can Cook. I’ve always tried to limit the red meat to once a week, typically in the form of Mexican Monday. And I am guilty of enjoying a burger quite often.

For this recipe, par-boiled potatoes share the skewer with cubes of sirloin and the result is divine. The potatoes end up resembling fries and the marinade is full of flavor. I particularly like the rosemary. Serve these skewers with your favorite vegetable and you’ve got yourself a complete meal!

If you’ve had too much red meat this week, Mom made this recipe using chicken instead of steak and it worked just as beautifully.

Rosemary Steak and Potatoes

Ingredients:

• 1 clove garlic, minced
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• 2 tsp steak seasoning
• 1/2 C balsamic vinegar
• 1/2 C olive oil
• 2 lb steak, cut into cubes
• 2 C golden potatoes

Steps:

1. In a bowl combine garlic, rosemary, thyme, steak seasoning, balsamic vinegar, and olive oil.
2. Pour 3/4 C of the marinade over the steak and set in the fridge.
3. Boil potatoes for 15 minutes, until slightly fork tender. Drain. Pour the rest of the marinade over the potatoes.
4. Skewer the steak and potatoes. Grill until the steak is cooked to your liking and the potatoes are done.

*This recipe is adapted from Whitney at http://littleleopardbook.com/2013/10/16/rosemary-steak-skewers/*