Categories: Grilling

Ingredients

• Blue Cheese Dressing:
• 1/2 cup mayo
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 2 tsp apple cider vinegar
• Dash of Worcestershire
• 1/3 cup crumbled blue cheese
• 2 tbsp. chopped fresh parsley
• Kosher salt and black pepper
• Kebabs:
• 1 lb. small red potatoes, halved
• Kosher salt
• 10 oz. package cremini mushrooms, trimmed, halved if large
• 1/4 cup olive oil
• 1/2 tsp garlic powder
• Black pepper, to taste
• 1 3/4 lbs. boneless sirloin steak, cut into 1 1/2 in chunks
• 2 tbsp. Worcestershire
• Torn romaine lettuce, for serving

Directions

1. For the blue cheese dressing: Stir together the mayo, buttermilk, sour cream, vinegar and Worcestershire in a medium bowl. Stir in the blue cheese and parsley and season with salt and pepper. Cover and refrigerate while you make the kebabs.

2. For the kebabs: Soak 8-12 wooden skewers in water for 30 minutes. Preheat a grill to medium. Put the potatoes in a saucepan with salted water to cover by 1 inch. Bring to a simmer and cook until a knife inserted into a potato slips out with just a little resistance, 8-10 minutes. Drain and pat dry.

3. Put the potatoes in a large bowl and add the mushrooms. Toss with 2 tbsp. olive oil, the garlic powder, 1/2 tsp salt and a generous amount of pepper.

4. Toss the steak in another bowl with the remaining 2 tbsp. olive oil, the Worcestershire, 1/2 tsp salt and a generous amount of pepper. Thread the beef, mushrooms and potatoes onto the skewers.

5. Grill the kebabs, turning until the vegetables are tender and the beef is charred, about 10 minutes. Let rest 5 minutes. Serve the kebabs with romaine and drizzle with some of the dressing. Serve with the remaining dressing.

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