Steak kebabs get a Southwestern spin with poblano peppers and creamy sauce spiked with cilantro, chile powder and cumin. Right now, you’ll get a great deal on organic cilantro at the Co-op! At just $1.19 a bunch in our Produce department, try your hand at this delicious dressing in this recipe from our friends at Stronger Together!
1/2 cup packed fresh cilantro leaves, minced
2 tablespoons red-wine vinegar, or cider vinegar
2 tablespoons reduced-fat sour cream
1 small clove garlic, minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
8 new or baby red potatoes
1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks
Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.
Preheat grill to high.
Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce from step 1.