Recipe from Pernilla's Pantry: Steak and Potato Kebabs, Chimichurri and Tomato Salad
When things get busy in our house, I often place an order to Pernilla's Pantry, Marin's mom-run meal kit service that offers creative healthy dinners for busy families. When your order arrives, you'll receive recipe cards and all the ingredients that you need to make three or four fantastic family meals for the week. Pernilla's Pantry was created by Pernilla Sumner, a Marin mom and Swedish native who loves to share her passion for food and good cooking with others.
What makes Pernilla's Pantry different from other meal kit services? It's a mom-run, local Marin business that offers new seasonal recipes to choose from each week. Ingredients are organic and GMO-free, and Pernilla uses minimal packaging to cut down on waste. Meals start at just $8 per plate.
Visit pernillaspantry.com to see what's on the menu, to learn more about how it all works, and to sign up for service. She's offering a $15 discount for new customers placing an order during the month of August, 2018 — use code AUG15.
She shares her recipe for steak and potato kebabs with chimichurri and a tomato salad.
Ingredients
- 1 1/2 lb. Beef
- 1 lb. Potatoes
- 1 Cup Mint
- 1 Cup Parsley
- 1 Lemon
- Salt and Pepper
- Olive Oil
- 2 Garlic Cloves
- 3 Tablespoons Red Wine Vinegar, divided
- 1 Teaspoon Red Pepper Flakes
- 1 Shallot
- 3 Tomatoes Heirloom
- Mixed Lettuce
- 1/2 Red Onion
- 1/2 Teaspoon Cumin
- 8 Skewers
Directions
- Pre-heat BBQ or grill pan to medium-high heat. Cut potatoes into 1/2-inch slices. Th read potatoes onto 4 skewers. (If you have metal skewers use them for the potatoes as it makes it easier to thread.) Thread beef on 4 separate skewers. Brush both potatoes and beef with oil season with salt and pepper.
- Grill potatoes about 7 minutes per side. Grill meat about 3 minutes per side.
- To make chimichurri; Zest 1 lemon. To food processor add 1 cup each mint and parsley, 2 garlic cloves, 2 tablespoons vinegar, red pepper flakes, 1/2 the lemon zest, 1 shallot, salt, and pepper. Puree until smooth.
- To make salad; in a large bowl mix rest of lemon zest, 2 tablespoons lemon juice, 1 tablespoon vinegar, 1/2 teaspoon cumin, 1/4 cup olive oil, salt, and pepper. Thinly slice 1/2 red onion. Cut 3 tomatoes into wedges. To bowl add onion, tomatoes, and lettuce. Toss to coat. Serve Kebabs with chimichurri and salad.
