Sirloin Steak and Shishito Pepper Skewers With Miso-Glazed Fingerling Potatoes

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • 2 Sirloin Steaks
  • 2 oz. Tonkatsu BBQ Sauce–
  • Gluten-Free
  • 6 Wooden Skewer
  • 12 oz. Fingerling Potatoes
  • 1 Green Onions
  • 6 Shishito Peppers
  • 1 Red Onion
  • 2 Tbsp. Butter
  • 2 Tbsp. Miso–Gluten-Free
  • 1 Tbsp. Light Brown Sugar

Directions

  1. Warm an outdoor grill or grill pan to medium-high heat. Preheat oven to 400 degrees and prepare a baking sheet with foil or use a non-stick baking sheet. Rinse steaks and pat dry. Cut steaks into large 2" dice. Combine tonkatsu BBQ sauce and steak pieces in a mixing bowl. Set aside and allow to marinate while you prepare the vegetables.

  2. Thoroughly rinse produce and pat dry. Soak skewers in water for 5 minutes to prevent burning. Scrub and halve fingerling potatoes lengthwise. Trim green onions and slice thinly on the bias (diagonally) for garnish. Halve Shishito peppers. Peel and cut red onion into large dice (big enough to skewer).

  3. In a medium pan over low heat, combine butter, miso paste, and brown sugar, stirring consistently until melted, about 3 minutes.

  4. Add potato halves to miso butter in pan. Toss to coat thoroughly and transfer to prepared baking sheet, arranging potatoes flat-side down. Roast for 15-20 minutes, or until tender and browned. Remove from oven, loosely cover with foil, and set aside.

  5. After steak has marinated, alternate threading the steak pieces, red onion slices, and Shishito pepper pieces on each skewer. Lightly coat the grill pan or grill with cooking spray. Cook the skewers for 3-4 minutes on each side, or until meat has reached an internal temperature of at least 145 degrees and onions and peppers are slightly charred.

  6. Place 3 skewers on a plate. Arrange a serving of roasted potatoes next to the skewers. Garnish with sliced green onions.

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