Steak-and-Potato Skewers with Hoisin-Bourbon Sauce

This simple meat and potatoes dish is all about the sauce. Sweet, “chocolaty” hoisin, rich bourbon, and tangy, slightly sweet balsamic vinegar combine for a boldly flavored sauce to complement both the seared beef and the potatoes.

There’s a minimal amount of meat here—only about three ounces per skewer—so this recipe will serve two hearty eaters or four lighter eaters. Pair it with garden salads on the side to make it a not-so-heavy, casual dinner for four.

Note: Cook the skewers on a griddle or grill pan to keep the potatoes from sticking to an open grill rack and falling apart.    

Serves 2-4

Ingredients

For the Sauce

• 1 tbsp olive oil
• 2 large garlic cloves, finely chopped
• 1 small shallot, finely chopped
• 2 tbsp balsamic vinegar
• 2 tbsp hoisin sauce  
• 2 tbsp bourbon  
• 1 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1/2 cup beef broth
• sea salt
• freshly ground black pepper

For the Steak-and-Potato Skewers

• 1 12-oz rib eye steak, about 1-inch thick, cut into 12 squares
• olive oil, for marinating and brushing
• sea salt
• freshly ground black pepper
• 8 small red potatoes (1 to 1 1/2 inches in diameter)
• coarsely chopped Italian parsley, for garnish

Small Red Potatoes Ready to Boil

Preparation

For the Sauce

1. Heat a saucepan over medium-low heat and add the olive oil. Add the garlic and shallot and cook 3 minutes, stirring often, until very fragrant and slightly soft.
2. Add the vinegar, hoisin, bourbon, tomato paste, and Worcestershire sauce and whisk to combine. Increase the temperature to medium and simmer 2 minutes. Whisk in the beef broth and season with salt and pepper.
3. Reduce the heat to low and cook slowly until the sauce is slightly thickened, 10 minutes. Remove from the heat. (Cover and refrigerate if not using right away. Rewarm gently before using.)

Simmered Hoisin-Bourbon Sauce

Hoisin-Bourbon Sauce

For the Steak-and-Potato Skewers

1. Place the steak in a bowl and toss with oil, salt, and pepper. Let rest at room temperature while the potatoes boil.

Marinated Beef

1. Place the potatoes in a pot and add enough cold water to cover. Bring to a boil, then reduce to a simmer and cook until just beginning to soften, 10-12 minutes, depending on size.
2. Drain the potatoes and let cool until you can easily handle them, about 10 minutes. Cut each in half crosswise and place in a bowl. Drizzle lightly with oil and season with salt and pepper.
3. Thread 3 pieces of steak and 4 potato halves, alternating, on each of 4 skewers (soak wood skewers 30 minutes before using).

Steak-and-Potato Skewers Ready to Sear

1. Heat a griddle or grill pan over high heat until very hot. Brush with a little oil and sear the skewers on 1 side until the beef and potatoes are slightly charred, about 4 minutes. (If any potatoes are not touching the pan, push down gently with a spatula.)
2. Turn and sear until the beef is just cooked through, but still pink inside (for medium) and the potatoes are charred on the outside and tender inside, about 4 minutes longer.

Seared Steak-and-Potato Skewers

To serve, place the skewers on a large platter and drizzle each with hoisin-bourbon sauce. Scatter parsley on top and pass any remaining sauce at the table.