Steak and Potato Kabobs – Every Day with Rachael Ray


  • 2 1/2 lbs. trimmed filet mignon, cut into twenty-four 1-inch pieces
  • 1/4 cup plus 1 tbsp EVOO
  • 2 tablespoons sherry vinegar
  • 3 cloves garlic, smashed and peeled
  • 1 tablespoon fresh rosemary leaves, coarsely chopped
  • 16 small (1-inch) white potatoes
  • 8 large cherry tomatoes


In a large bowl, toss meat with 1/4 cup EVOO, vinegar, garlic, rosemary, 1 1/2 tsp salt and 3/4 tsp pepper. Cover; refrigerate for at least 4 hours or up to 1 day. Place potatoes in large saucepan; fill with water to cover by 1 inch. Bring to boil, lower heat and simmer until fork-tender, 20 to 25 minutes. Drain, let cool and toss with remaining EVOO. Preheat grill to medium-high. Thread 3 cubes of meat, 2 potatoes and 1 tomato on each of eight 8-inch skewers. Grill, turning once, to desired doneness, about 5 minutes for medium-rare.