Steak & Summer Squash Kabobs with Blue Cheese Potato Salad

Steak & Summer Squash Kabobs

with Blue Cheese Potato Salad

Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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
  • Nutrition
    PER SERVING
  • Calories
    Cals (est.)
fresh
ingredients
Steak & Summer Squash Kabobs with Blue Cheese Potato Salad
Title
  • 1 lb Yukon Gold Potatoes
  • 4 Wooden Skewers
  • 2 cloves Garlic
  • 2 Scallions
  • 2 sprigs Oregano
  • 2 Yellow Summer Squashes
  • 1 Shallot
  • 11 oz Chuck Shoulder Steak
  • ¼ cup Blue Cheese, Crumbled
  • 2 Tbsps Mayonnaise
  • 1 Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the potatoes:
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.
Prepare your ingredients:
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.
Marinate the beef & assemble the kabobs:
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.
Make the potato salad:
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.
Grill the skewers:
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.
Plate your dish:
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

Steak & Summer Squash Kabobs

Cook the potatoes:
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.
Prepare your ingredients:
Marinate the beef & assemble the kabobs:
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.
Make the potato salad:
Grill the skewers:
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!
Plate your dish:
Browse Steps
1 of 6