Garlicky Beef Skewers with Potato Hash and Spiked Ketchup
As the weather cools, bring the picnic inside with skewered steak served with taters topped with a sassy ketchup.
- Kosher salt and pepper
- 4 starchy potatoes, such as Russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes
- 2 pounds beef sirloin, cut into 1 1/2-inch cubes and brought to room temperature
- 5 tablespoons extra virgin olive oil (EVOO), divided
- 5-6 cloves garlic, chopped
- 4 sprigs fresh rosemary (about 3 tablespoons), chopped
- 2 tablespoons butter
- Coarse black pepper
- 1 teaspoon sweet smoked paprika
- 1/2 cup organic ketchup
- 2 tablespoons Worcestershire sauce
- 1 round tablespoon prepared horseradish
- 1-2 teaspoons Tabasco sauce, to taste
- Lemon wedges
- Watercress, arugula or other spicy greens, for garnish
- Pre-heat the broiler. In a medium size pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.
- Pat the beef dry; season with the kosher salt and pepper. Toss with 4 tablespoons EVOO and the garlic and rosemary. Thread as many pieces as will fit on each skewer.
- In a large nonstick skillet over medium-high heat, melt the butter with the remaining 1 tablespoon EVOO. Add the potatoes; season with salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10-15 minutes.
- Broil the meat on the top rack, turning occasionally, until cooked, about 10 minutes.
- In a bowl, make the spiked ketchup: Stir the ketchup with the Worcestershire sauce, horseradish, Tabasco and a pinch of coarse pepper.
- Squeeze the lemon over the beef and serve with the greens, crispy potatoes and spiked ketchup.