Description
Tender grilled steak, par-boiled Yukon Gold potatoes, and earthy mushrooms skewered and glazed with a tangy soy-ketchup marinade. A vibrant, smoky summer dish perfect for outdoor gatherings.
Ingredients
1 lb ribeye steak, sliced into 16 pieces
8 baby Bella mushrooms
8 baby Yukon Gold potatoes, scrubbed
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup ketchup
1/4 cup vegetable oil
2 Tbsp white vinegar
2 Tbsp brown sugar
1/2 tsp garlic powder
Instructions
Cut steak into 16 uniform pieces
Parboil potatoes until just tender
Combine soy sauce, ketchup, oil, vinegar, brown sugar, and garlic powder in a bowl
Marinate steak pieces for 1 hour
Thread steak, potatoes, and mushrooms onto soaked wooden skewers
Grill over medium-high heat for 3-4 minutes per side until charred
Baste with remaining marinade while grilling
Notes
Soak skewers 30 minutes to prevent burning
Add cherry tomatoes for extra acidity
Marinate up to 2 hours for deeper flavor