Grilled Steak & Potatoe Kebabs

Ingredients

• 2 Cups Fresh mint leaves
• 1 Cup Fresh parsley leaves
• 1/2 Cup Extra virgin olive oil
• 2 cloves Garlic
• 2 tablespoons Red wine vinegar
• 2 tablespoons Fresh lemon juice
• 1-1/2 teaspoon Ground sumac, Or minced lemon zest
• 1 Shallot
• 1 teaspoon Red pepper flakes
• Salt and pepper to taste
• 6 Red or yellow new potatoes, Ends removed, cut into 24 (1/2“ thick) slices.
• 4 tablespoons Olive oil, Divided
• 1-1/4 pound Beef Tenderloin or top sirloin, Cut into 2“ chunks

Instructions

1. Preheat grill for two-zone grilling. Heating one side to medium and the other to mimed-high. Brush grill grate with oil.
2. For the Chimichuro, purée, mint, parsley, 1/2 cup oil, garlic, vinegar, lemon juice, sumac,shallots, and pepper flakes in a food processor, season with salt and pepper.
3. For the Kebabs, toss potatoes with 2 Tbls oil; thread six potatoes slices onto each 4 skewers so potatoes lay flat. Toss beef with the 2 Tbls oil. Evenly divid and thread beef onto each of 4 skewers. Season Kebabs with salt and pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.
4. Add beef kebabs to grill; cook, covered over medium-high heat, to desired doneness (about 3 minutes per side for medium-rare) let kebabs rest 5 minutes. While resting, brush kebabs with Chimichuri. Serve with remaining Chimichuri on the side.