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Steak & Summer Squash Kabobs
with Blue Cheese Potato Salad
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Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
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Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
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- Est. Cals/serving
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Inspired by the American flag, this recipe features red (the meat), white (the potatoes), and blue (the cheese) to celebrate the 4th! An easy marinade of garlic, oregano, and olive oil infuses the steak and squash with flavor before they hit the heat. Marinating for just a short period of time is great, but if you can, do it ahead of time since the longer the kabobs marinate, the more flavor they absorb.
Get Cooking
fresh
ingredients
Title
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1 lb Yukon Gold Potatoes
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4 Wooden Skewers
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2 cloves Garlic
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2 Scallions
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2 sprigs Oregano
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2 Yellow Summer Squashes
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1 Shallot
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11 oz Chuck Shoulder Steak
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¼ cup Blue Cheese, Crumbled
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2 Tbsps Mayonnaise
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1 Lemon
step-by-step
instructions
1
Cook the potatoes:
Wash and dry the potatoes, then cut them into bite-sized pieces. Place them in a medium pot, cover them with about 1 to 2 inches of water, and sprinkle in a big pinch of salt. Heat the pot to boiling on high, then boil the potatoes 7 to 10 minutes, or until tender when pierced with a fork. Drain, rinse under cold water, and transfer to a medium bowl.
2
Prepare your ingredients:
While the potatoes cook, prepare your ingredients. Submerge the skewers in water to soak until ready to use. Peel both garlic cloves. Finely chop 1 clove and mince the other clove, smashing until it resembles a paste. Thinly slice the scallions. Pick off and roughly chop the oregano leaves. Cut the squashes into 1-inch-thick rounds. Peel and mince the shallot. Cut the steak into 1-inch cubes.
3
Marinate the beef & assemble the kabobs:
In a medium bowl, combine the steak cubes, chopped garlic, oregano, and a drizzle of olive oil. Season with salt and pepper. Toss to coat the beef in the marinade. Thread the beef cubes onto the skewers, alternating with the summer squash rounds.
4
Make the potato salad:
Add the garlic paste, shallot, blue cheese, mayonnaise, the juice of half the lemon, and half the scallions to the potatoes in the bowl. Stir until combined and season with salt and pepper to taste.
5
Grill the skewers:
Preheat your broiler or your grill on a medium-high flame. (You could also use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe baking sheet or dish set at least 4 inches from the heat source.) Grill the kabobs about 10 minutes for medium rare, or until the steak reaches your desired doneness, turning to ensure the meat makes contact with the grill on all sides.
6
Plate your dish:
Place the grilled kabobs on a serving platter. Squeeze some lemon juice over them. Serve with the potato salad. Garnish the potato salad with the remaining scallions. Serve with lemon wedges, if you like. Enjoy!
1
Cook the potatoes:
Wash and dry the potatoes, then cut them into bite-sized pieces. Place them in a medium pot, cover them with about 1 to 2 inches of water, and sprinkle in a big pinch of salt. Heat the pot to boiling on high, then boil the potatoes 7 to 10 minutes, or until tender when pierced with a fork. Drain, rinse under cold water, and transfer to a medium bowl.
2
Prepare your ingredients:
While the potatoes cook, prepare your ingredients. Submerge the skewers in water to soak until ready to use. Peel both garlic cloves. Finely chop 1 clove and mince the other clove, smashing until it resembles a paste. Thinly slice the scallions. Pick off and roughly chop the oregano leaves. Cut the squashes into 1-inch-thick rounds. Peel and mince the shallot. Cut the steak into 1-inch cubes.
3
Marinate the beef & assemble the kabobs:
In a medium bowl, combine the steak cubes, chopped garlic, oregano, and a drizzle of olive oil. Season with salt and pepper. Toss to coat the beef in the marinade. Thread the beef cubes onto the skewers, alternating with the summer squash rounds.
4
Make the potato salad:
Add the garlic paste, shallot, blue cheese, mayonnaise, the juice of half the lemon, and half the scallions to the potatoes in the bowl. Stir until combined and season with salt and pepper to taste.
5
Grill the skewers:
Preheat your broiler or your grill on a medium-high flame. (You could also use a stovetop grill pan on medium-high. If broiling, use a broiler pan or broiler-safe baking sheet or dish set at least 4 inches from the heat source.) Grill the kabobs about 10 minutes for medium rare, or until the steak reaches your desired doneness, turning to ensure the meat makes contact with the grill on all sides.
6
Plate your dish:
Place the grilled kabobs on a serving platter. Squeeze some lemon juice over them. Serve with the potato salad. Garnish the potato salad with the remaining scallions. Serve with lemon wedges, if you like. Enjoy!
Tips from Home Chefs
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