Aspen Ridge Natural Beef

Steak & Potato Kabobs with Creamy Cilantro Sauce

Recipes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low sodium | Healthy weight | High potassium | Gluten free

Per serving: 271 calories; 9 g fat ( 3 g sat , 4 g mono ); 65 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 30 g protein; 2 g fiber; 368 mg sodium; 786 mg potassium.

Nutrition Bonus: Vitamin C & Zinc (35% daily value), Potassium (22% dv), Iron (15% dv)

Carbohydrate Servings: 1

Ingredients

  • 1 1/4 pounds Aspen Ridge® strip steak, trimmed and cut into 1 1/2-inch pieces
  • 1/2 cup packed fresh cilantro leaves, minced
  • 2 Tablespoons red-wine vinegar, or cider vinegar
  • 2 Tablespoons reduced-fat sour cream
  • 1 small clove garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 8 new or baby red potatoes
  • 2 poblano peppers , or 1 large green bell pepper, cut into 1-inch pieces
  • 1 teaspoon extra-virgin olive oil
  • 1 large sweet onion, cut into 1-inch chunks

Check boxes to add ingredients to shopping list and choose an option below.

Directions

  1. Combine cilantro, vinegar, sour cream, garlic, chili powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside.
  2. Preheat grill to high.
  3. Place potatoes in a microwave-safe container. Cover and microwave on high until just tender when pierced with a fork, 3 to 3 1/2 minutes.
  4. Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kabobs with the reserved sauce.