Santa Maria Steak & Potato Skewers Recipe
6 to 8 skewers
Active Prep: 15 min
Cook: 25 min
- 2 lbs. sirloin steak
- 1 1/2 lbs. small new potatoes
- Salt, to season
- 8 oz. button or crimini mushrooms
- 1/4 cup butter, melted
- 3 Tbsp. Santa Maria Sea Salted BBQ Rub, divided
- Bamboo Skewers, soaked in water for at least 30 min.
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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.
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.
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.