Grilled Steak Kebabs & Roasted Potato Salad
Grilled Steak Kebabs
Ingredients
1/2 cup olive oil
1/2 cup Braggs soy sauce*
5 cloves garlic minced
1 tsp. black pepper
2 lbs. strip loin steak, cut in 1-inch cubes*
1 red bell pepper, cut in 1-inch pieces
1 orange bell pepper, cut in 1-inch pieces
1 green bell pepper, cut in 1-inch pieces
1 red onion, cut in 1-inch pieces
8 12-inch metal skewers, or soaked wooden skewers
Instructions
In a medium bowl, whisk together olive oil, soy sauce, garlic, and pepper. Add the cubed strip loin steak to marinade and toss to coat. Cover with plastic wrap and let marinate for 30 minutes or up to 1 hour.
Once the meat has marinated, thread it onto the skewers alternating with pieces of bell pepper and red onion.
Grill kebabs over medium heat, turning often, until all sides of the meat are well browned, and vegetables are tender. About 12 to 15 minutes.
Recipe and photo credit: Life in the Lofthouse
*In Flyer May 16-22, 2021
Roasted Potato Salad
Ingredients
2 lbs. potatoes cut into small cubes
2 tsp. salt, or to taste
2 tsp. pepper
2 tsp. season salt
2 tbsp. olive oil
1 medium red onion diced
1 cup cooked carrots sliced
1 cup cooked green peas
8 pieces Rocana bacon, cooked and diced*
4 large eggs, hard boiled
1 cup Kraft mayonnaise*
1 tbsp. yellow mustard
1/4 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
Instructions
Preheat oven to 425°F. Prepare a sheet pan by lining with foil or parchment paper.
Place cubed potatoes on a baking pan. Sprinkle with salt, pepper, and season salt. Drizzle olive oil over top and then use your hands to toss the potatoes, making sure every single piece is coated.
Bake, uncovered, for 30-45 minutes, or until the potatoes are crispy. Turn once half-way through baking.
Allow to cool for at least 15 minutes before adding to the salad.
In a large bowl, add potatoes, carrots, peas, onion, bacon, eggs, mayonnaise, mustard, dill weed, and salt & pepper.
Using a spatula, gently stir the ingredients until fully combined and every potato is covered.
Can be served warm or refrigerated until ready to serve. If refrigerating, place in an airtight container.
Optional: Sprinkle with chopped parsley before serving
Recipe and photo credit: I am Baker
*In Flyer May 16-22, 2021