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Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
1 hr
If you don't have buttermilk for the dressing, just combine regular milk with a splash of white vinegar and let it sit for a minute.
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Ingredients
Blue Cheese Dressing
- 1/2 cup
mayonnaise
- 1/4 cup
buttermilk
- 1/4 cup
sour cream
- 2 tsp.
apple cider vinegar
Dash of Worcestershire sauce
- 1/3 cup
crumbled blue cheese
- 2 Tbsp.
chopped fresh parsley
Kosher salt and black pepper, to taste
Kebabs
- 1 lb.
small red potatoes, halved
Kosher salt
- 1
10-ounce package cremini mushrooms, trimmed, halved if large
- 1/4 cup
olive oil
- 1/2 tsp.
garlic powder
Black pepper, to taste
- 1 3/4 lb.
boneless sirloin steak, cut into 1 1/2-inch chunks
- 2 Tbsp.
Worcestershire sauce
Torn romaine lettuce, for serving
Directions
For the blue cheese dressing:
- Step 1Stir together the mayonnaise, buttermilk, sour cream, vinegar and Worcestershire sauce in a medium bowl. Stir in the blue cheese and parsley and season with salt and pepper. Cover and refrigerate while you make the kebabs.
For the kebabs:
- Step 1Soak 8 to 12 wooden skewers in water for 30 minutes. Preheat a grill or grill pan to medium. Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a simmer and cook until a knife inserted into a potato slips out with just a little resistance, 8 to 10 minutes. Drain and pat dry.
- Step 2Put the potatoes in a large bowl and add the mushrooms. Toss with 2 tablespoons olive oil, the garlic powder, ½ teaspoon salt and a generous amount of pepper.
- Step 3Toss the steak in another bowl with the remaining 2 tablespoons olive oil, the Worcestershire sauce, ½ teaspoon salt and a generous amount of pepper. Thread the beef, mushrooms and potatoes onto the skewers.
- Step 4Grill the kebabs, turning, until the vegetables are tender and the beef is charred, about 10 minutes. Let rest 5 minutes. Serve the kebabs with romaine and drizzle with some of the dressing. Serve with the remaining dressing.
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