These wonderfully flavorful, ever so juicy and tender, New York Strip Steakhouse Kabobs are the perfect al fresco dinner on a hot summer’s night! Your whole dinner is cooked altogether on individual skewers, making date night a breeze! Chunks of melt-in-your-mouth steak, sweet red peppers, crisp-tender charred onions, tender baby red potatoes, and meaty cremini mushrooms all bathed in a buttery, tangy, garlic-y to DIE for marinade, that will have you thinking that you just dined at a white linen restaurant! Add a fresh garden salad, a warm chunk of crusty bread spread with butter, and a glass of wine, and you’re all set for a night of romance under the stars!
Welcome to #CookoutWeek 2018 everybody! You are really in for a ROYAL treat, because not only do I have some pretty awesome recipes of my own ready for you, but this event includes bloggers from all around the world who all got together to provide you with incredibly delicious recipes for you to make all summer long!
During the next week, I am joining over 50 of my blogger friends to celebrate summer by posting delicious cookout-themed recipes. If you love grilling, frozen treats, picnics, berries, s’mores, campfire meals, and other summer goodies… you are in the right place!
This fantastic summer event is organized by the amazing Allison, of The PinterTest Kitchen, and starts today, June 25th, and runs through Saturday, June 30!
And yep!!!! You BET there’s an incredibly awesome, ENORMOUS, Prize Package #Giveaway, too, that you can enter to win!! (*Be sure to enter below!!)
*Here’s what one lucky winner will receive
from this year’s Sponsors!
- Char-Broil Classic 280 2-Burner Liquid Propane Gas Grill from blog hosts The PinterTest Kitchen. This grill has 280 square inches of cooking space over porcelain-coated grates and two 12-inch side shelves for extra prep space.
- A Red KitchenAid Mixer and 5 Flavored Butters from our friends at Chef Shamy. Make the World a Butter Place® with Chef Shamy! The winner will receive Garlic Butter, Cinnamon Brown Sugar Honey Butter, Vanilla Bean Honey Butter, Strawberry Honey Butter, and French Onion Butter with Asiago Cheese to use in your favorite cookout recipes. And if you just can’t wait, use 10BUTTER10 starting today to get 10% off your Chef Shamy butter order on Amazon. These butters contain no oil, and the savory butters are perfect for keto recipes.
- A Duck Product Pack from our friends at Maple Leaf Farms consisting of 2 pkgs All Natural Boneless Duck Breasts (7.5 oz), 2 pkgs Fully Cooked Roast Half Ducks w/Orange Sauce (14 oz), 1 pkg Duck Bacon (12 oz), and 1 pkg All Natural Duck Legs (16 oz). Maple Leaf Farms is celebrating its 60th anniversary raising White Pekin ducks on local, family-owned farms.
- Butter-flavored Organic Coconut Oil from our friends at Barlean’s. This dairy free option offers all the healthy benefits of organic coconut oil, with the rich taste of butter. It’s great on toast, popcorn, baked potatoes, or cooked vegetables. You can also substitute it 1:1 for butter in baking, cooking, and frying, and of course it is perfect as a butter substitute for all your favorite cookout recipes.
- 24 Cartons of Vinegar Shots from our friends at Vermont Village. You’ll receive 12 cartons of turmeric flavor and 12 cartons of cranberry flavor. Each carton contains 12 individual, 1 fluid ounce vinegar shot pouches! This raw, organic apple cider vinegar has rich flavors from whole foods and is sweetened naturally with honey.
So, to kick off this amazing summer bash, I’m starting with a “whole dinner-on-a-stick” recipe, because, I mean, isn’t everything more fun to eat when it’s on a stick? Right? It really is! And this recipe has been created for the Chef Shamy™ company who provided us with two different flavored butters to enjoy! I happened received their French Onion Butter with Asiago, (which I’m using in this recipe), as well as their Garlic Butter with Parmesan Cheese and Basil!
Sounds delicious doesn’t it? Well, let me tell you this. Those butters are so good they’re almost a DIP. Not kidding! I snitched “more than a few” little tastes, then spread it on some Ritz crackers! #SoNotAshamed.
And for this first recipe, though it was a difficult decision and you could actually use either one, I chose to use the French Onion with Asiago Cheese! (But don’t worry! I made a bonus recipe using the Garlic Butter one, too, that I’ll share towards the end of the event! Stay tuned it was equally AWESOME.)
Just look at how creamy and luxurious it is!! And look!! The sun poked out from behind the leaves above, right as I was taking the picture, and shone right in the middle of the butter!
Chef Shamy’s™ slogan is, “Make the World a Butter Place®“, and for this butter-loving girl, that sounds like the perfect slogan to me, too! They really have created a fantastic product. Clean label, NO OILS, ZERO trans fats, Gluten Free!, Keto recipe-friendly, and though a tub of butter doesn’t last but barely a few weeks in this house before we’re scraping the bottom for every last smear, this butter has a considerably substantial shelf life for those who don’t use butter like it’s the last batch on Earth like we do. (2 years frozen, 1 year unopened and kept chilled in the fridge, 6 months in the fridge after opening, and up to several weeks at room temp left on the counter!) How’s that for pretty awesome?!!
So for my first recipe, and it being a cookout event, I of course wanted to do something with the king of all grilling meats, steak! We haven’t had steak in such a long time, that we decided to splurge a little on a New York Strip steak, just one, and I ended up getting FIVE nice-sized shish-kabobs out of just that ONE steak! And they still went even further after that than I expected them to, as they were very filling! I could only manage one, and my hubby, who’s a big eater, could only do two!
First important thing, before we really get started, is you need to find the right potatoes. Don’t try and use russets, or they’ll just fall apart. You need a more waxy potato, such as what I used. You can use regular red potatoes or Yukon Gold, but I really prefer to use a smaller potato that I can skewer whole so that it doesn’t fall off the stick while grilling.
And I really enjoy, and highly recommend, using baby red potatoes the most!
I took a photo of them so that you can get a visual of just how small they actually are, so that there’s no confusion, as the time that I pre-cook them is based on their size.
They’re only about 1 inch by 2 1/2 – 3 inches long is all. So, they’re very small compared to almost any another potato.
And you can’t just skewer them and think that they’ll get tender on the grill. They’ll definitely be hard inside, and raw potatoes do not make for a pleasant dining experience!
So I microwave them first with a few ingredients, including the Chef Shamy Butter, to ensure that they are already done and soft inside, and ready to just take on grill marks on the outside and crisp up the skin when grilled.
Next is the marinade. And it just might be one of my very best EVER.
Not kidding, these were the best steak kabobs both my hubby and I have ever tasted!!!
I’m not even going to give anything away! You’ll just have to check out my recipe below! But one thing’s for sure, that Chef Shamy Butter™ certainly took them over the top!
Is there any better way to enjoy an evening, than grilling steak kabobs and dining al fresco out on the deck? I’m sure the mouthwatering and irresistible aroma teased the neighborhood for blocks!
Grilled to absolute perfection!!
Just look at those gorgeous grill marks! Something I long for all winter long!
And when summer is finally here, the sun is finally smiling and the birds have returned to their nests and singing their symphonies for us every evening…everything’s right in the world! There’s just nothing that soothes the soul quite like it!
Except, of course, the sounds of killer-good marinated steak and vegetables searing and sizzling on the grill!!!
And in just a matter of minutes…taste bud utopia!!
Your whole steakhouse dinner all cooked at once with ease!! Is there anything more satisfying and wonderful than that?
Hands down, these New York Strip Steakhouse Kabobs are the best shish kabobs that I have ever made or tasted, and my hubby said the same! Absolutely incredible!!
And I’m still surprised at how far just one steak stretched, too! So, if steak is ridiculously pricey in your neck of the woods as well, these are the perfect solution! You still get to enjoy plenty of that beefy incrediblenous, without having to take out a second mortgage to feed your family, enjoy a fun gathering with your friends, or just have a romantic evening with the one you love!
I know you’re going to flip over these just as much as we did! So enjoy! And don’t forget to enter the #Giveaway!
Thank you so much to Allison, of The PinterTest Kitchen, and all of the sponsors who made this super cool event possible!
*And Chef Shamy is offering a 10% off discount from June 24th – July 4th! Just use the promo code 10BUTTER10 when ordering!
~ All of the Bloggers Participating this Year! ~
The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday EileenFairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen
~ Today’s recipes brought to you
by bloggers from around the world! ~
*Though we were sent product to try, this is not a personally sponsored post. Any and all opinions of this product are solely my own.
- 1 (1 lb.) steak such as New York Strip, (or Ribeye, or Sirloin), cut into 12 large bite-sized chunks
- 1 red, green or yellow sweet pepper, (*I used one small red cubanelle), cut into square chunks
- 9 (1-inch wide) wedges, about 1 small onion
- 9 whole baby bella (crimini) mushrooms, or as many as you like (about 1 - 8 oz. pkg.)
- 3 - 5 wooden skewers (depending on length), soaked in cold water
- 9 baby red potatoes plus ⅛ cup water
- 2 Tbl. Chef Shamy French Onion Butter with Asiago, room temp
- crumbled blue cheese, optional (for those who enjoy it)
- For Marinade:
- 4 Tbl. Chef Shamy French Onion Butter with Asiago
- 2 large cloves garlic, finely minced
- 4 Tbl. my Homemade Zesty Italian Salad Dressing
- 3 Tbl. light beer
- 2 tsp. brown sugar
- 1 tsp. jarred horseradish
- 1 tsp. creole mustard
- 1 tsp. smokey ketchup
- 1 tsp. worcestershire sauce
- In medium frying pan, add the 4 Tablespoons butter, and melt over medium heat. Add minced garlic and sauté just until garlic is fragrant, stirring. Remove from heat and stir in dressing, beer and brown sugar. Stir until sugar is dissolved. Stir in rest of marinade ingredients and let cool completely while you prep the meat and vegetables.
- If using a New York Strip, slice steak down center lengthwise, then crossways cutting into 12 large chunks. *Large chunks cook best and keep the meat nice and medium-rare inside. Place into large ziplock baggie. Slice an onion into 9 wedges, keeping the root end mostly intact to hold the wedges together and not fall apart. Add to baggie along with cut up peppers, and mushrooms that have been wiped of any dirt. Marinade should be cooled by now, so pour it over the vegetables and meat, close the baggie, and turn in every direction until everything is evenly coated. Open slightly, press out any air, close well, and lay flat. Place into fridge to marinate for several hours or up to overnight. Turn every so often to marinate all sides.
- When ready to grill, place wooden skewers into a pan or tall glass of cold water, and remove baggie and let come to room temperature. (At least a half an hour to an hour.) Rinse potatoes of any dirt, and pierce skin of each potato making one small hole, and place potatoes and water into 2-quart casserole dish, cover with a lid or sheet of paper towel, and microwave on high for 6 minutes, carefully stirring every 2 minutes. When potatoes are done and tender, drain water from bowl. Spoon some of the excess marinade from the baggie of meat and veggies over potatoes, dot with 2 tablespoons more of the butter, and toss GENTLY to coat. (The hot potatoes will melt the butter.) Set aside until cool enough to handle.
- Thread meat and vegetables, dividing up evenly, onto skewers any way you like. Heat gas grill to very hot. When grill is hot, turn down a little and place skewers onto lightly oiled grates. Do not close lid. Grill, turning every so often, until charred on the outside and rare to medium-rare inside, (or to desired doneness), and remove to a platter to rest a few minutes. *While hot off the grill, garnish with crumbled blue cheese if desired. *I forgot to add it, and they didn't even need it!
- Serve still on, or removed from skewers, onto serving plates along with a nice garden salad! Enjoy!