Marinated and grilled steaks and vegetable skewers recipe

Marinated and Grilled Steaks and Vegetable Skewers recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and easy grilling recipe? Look no further than this marinated and grilled steaks and vegetable skewers recipe. Tender, juicy steaks are marinated in a flavorful blend of herbs and spices, then grilled to perfection alongside vibrant and colorful vegetable skewers. The combination of the smoky, charred flavors from the grill and the tangy marinade creates a mouthwatering dish that will impress your family and friends. Fire up the grill and get ready to enjoy a satisfying and wholesome meal with this recipe.

Keywords: marinated, grilled, steaks, vegetable skewers, flavorful.

Marinated and grilled steaks and vegetable skewers recipe details

Marinated and grilled steaks and vegetable skewers recipe, recipe Rating: 4.9
Number of votes:136 

Ingredients

4	rump steaks and pork neck steaks
4 large	potatoes, cooked in their jackets
1 clove(s)	garlic
	For the marinade:
4 tbsp	oil
1 clove(s)	garlic
2 tbsp	mixed pepper berries, crushed
	For the vegetables:
1	red bell pepper
1 large	onion
8	mushrooms
1	courgette
	For the dip:
200 g	curd cheese
50 g	sour cream
1 bunch(es)	mixed fresh herbs, chopped (e.g. parsley, chives, chervil, tarragon), for the sauce
1 clove(s)	garlic
	salt and pepper, to taste
	For the butter “Café de Paris”:
125 g	soft butter
1 tsp	herb mixture for the butter (Cafe de Paris)

Instructions

Cut the garlic unpeeled in slices and place into a shallow casserole dish. Add the oil and the pepper and stir until well combined. Turn the meat in the marinade. Leave place for the vegetable skewers..

Cut mushrooms, bell pepper and courgette into pieces of approximately 3cm. Thread onto 8 skewers and turn the skewers in the marinade as well. Place besides the meat and marinate the lot for approximately 4 hours, turning all occasionally.

Mix the butter with the “Café de Paris” herb mixture. Wrap into foil and place in the fridge until required.

Rub the inside of a bowl with garlic. Transfer the curd cheese and the sour cream into the bowl, add the finely chopped mixed herbs and stir until well combined. Season to taste with salt and pepper. Place into the fridge until required.

Rub four pieces of aluminium foil with half a garlic clove. Place a potato onto each piece of foil. Wrap the potatoes into the foil.

Grill the potatoes at the outer area of the grill coal for about 20 minutes.

Wipe off the marinade and grill the steaks to the doneness you prefer. Season with salt. Grill the vegetable skewers for 2-3 minutes each side.

Cut the butter roll into slices.

Place the grilled vegetable skewers and the grilled meat onto plates. Season with salt. Place a slice of the butter onto each steak. Take the grilled potatoes out of the foil and incise crosswise on top. Spoon a dollop of the curd cheese on each potato.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Resting time:
ca. 4 hrs
Grade of difficulty:
medium
Calories per portion:
n/a