Steak and Potato Kebabs

Everyone’s favourite summer meal! The meat comes out so amazingly tender and flavourful with the fresh garlicky-herb mixture.

1 lb baby potatoes
2½ Tbsp. extra-virgin olive oil
1 Tbsp. fresh rosemary leaves, chopped
1 Tbsp. fresh thyme, chopped
2 cloves garlic, minced
sea salt
black pepper, freshly ground
2 (1¼") New York strip steaks, cut into 1" chunks (2 lbs)
1 Tbsp. Montréal steak seasoning
1 red onion, cut into 1½" pieces
1 red bell pepper, cut into 1½" pieces
1 orange bell pepper, cut into 1½" pieces
olive oil, for grill

Garnish:
fresh rosemary and thyme leaves, chopped

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 3-5 minutes; drain well.

In a small bowl, whisk together olive oil, rosemary, thyme and garlic; season with salt and pepper, to taste. Set aside.

Season steak with Montréal steak seasoning.

Thread potatoes, steak, onion and bell peppers onto skewers; brush with olive oil mixture.

Preheat grill to medium high heat. Brush some olive oil on the grill to prevent sticking.

Add skewers to grill, and cook, turning occasionally, until the steak is cooked through to desired doneness, about 8-10 minutes.

Serve immediately.