Ingredients
  • 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
Preparation
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.