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Test Kitchen Approved

Santa Maria Steak & Potato Skewers

Recipe By Trisha Wolf

Prep Time

15 Minutes

Cooking Time

25 Minutes

Recipe By Trisha Wolf

A super simple meal that will please every meat-and-potato lover!

Serving Suggestions

Serve skewers hot or at room temperature. Delicious paired with our Black & Bleu Cheese Dressing as a dip on the side, or remove pieces from skewer and toss with the dressing for a new twist on a potato salad.

Recipe Notes

The key to cooking these skewers evenly on the grill is to make sure your steak, potato and mushroom pieces are roughly the same size so they all touch the grill if skewered together. If they are not the same size, thread them each onto separate skewers.


2 lbs. sirloin steak

1.5 lbs. small new potatoes

Salt, to season

8 oz. button or crimini mushrooms

0.25 cups butter, melted

1 each *Bamboo Skewers, soaked in water for at least 30 min.

Savory Spice ingredients in this recipe

  • Santa Maria Sea Salted BBQ Rub

    Santa Maria barbeque is a mainstay in California culinary tradition and dates back to the mid-1900s. We want to help keep it alive and share its si...

    View full details


Cut steak into 1 1/2-inch cubes, toss with 1 Tbsp. Santa Maria and set in refrigerator to marinate for 30 min. Cut potatoes into 1 1/2-inch cubes, add to a large pot, and cover with cold water. Add a big pinch of salt and bring to a boil. Cook potatoes until fork tender. The potatoes won’t spend a lot of time on the grill, so they need to be tender enough to eat, but not so soft that they fall apart when skewered. Drain and rinse in cold water. Preheat grill to medium-high. Thread skewers, alternating steak, potato, and mushroom. Combine remaining Santa Maria with melted butter and brush half of the mixture onto skewers. Place skewers on grill and cook until steak reaches desired doneness, about 5 min. for medium-rare to 10 min. for well done. Turn skewers a couple of times for even cooking and brush with remaining Santa Maria butter halfway through.