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Summer Grilling: Steak

18 / 18


Garlicky Beef Skewers with Spiked Ketchup

    Kosher salt and pepper 
    4 starchy potatoes, such as russet (about 2 1/2 pounds), peeled and cut into 1-inch cubes 
    2 pounds beef sirloin, cut into 1 1/2-inch cubes and brought to room temperature 
    5 tablespoons EVOO – Extra Virgin Olive Oil, divided
    5 to 6 cloves garlic, chopped 
    4 sprigs fresh rosemary, chopped (about 3 tablespoons) 
    2 tablespoons butter 
    Coarse black pepper 
    1 teaspoon sweet smoked paprika 
    1/2 cup organic ketchup 
    2 tablespoons Worcestershire sauce 
    1 rounded tablespoon prepared horseradish 
    1 to 2 teaspoons Tabasco sauce, to taste 
    Lemon wedges 
    Watercress, arugula or other spicy greens, for garnish 
Preheat the broiler. In a medium pot of boiling, salted water, parboil the potatoes for 5 minutes; drain. 
Pat the beef dry; season with the kosher salt and pepper. Toss with 4 tablespoons EVOO and the garlic and rosemary. Thread as many pieces as will fit on each skewer. 

In a large nonstick skillet over medium-high heat, melt the butter with the remaining tablespoon EVOO. Add the potatoes; season with salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10-15 minutes. 

Broil the meat on the top rack, turning occasionally, until cooked, about 10 minutes. 

In a bowl, make the spiked ketchup: Stir the ketchup with the Worcestershire, horseradish, Tabasco and a pinch of coarse pepper. 

Squeeze the lemon over the beef and serve with the greens, crispy potatoes and spiked ketchup alongside. 

Summer Grilling: Steak

18 / 18