Grilled Steak and Potato Kebabs!!

Grilled Steak and Potato Kebabs!
servings 4

For the chimichurri, puree:
2 c. fresh mint leaves
1 c. fresh parsley leaves
1/2 c. extra virgin olive oil(or whatever oil you have on hand)
2-3 cloves garlic
2 T. each of red wine vinegar and fresh lemon juice( can use bottled also)
1 1/2 t. gd. sumac or minced lemon zest
1-2 shallots
1 t. red pepper flakes

salt and black pepper to taste

For the kebabs, Toss:

6-8 red or yellow new potaatoes, ends removed , cut into 24 (1/2 in thick) slices
4 T. olive oil, divided(or whatever oil you have)

1 1/4 lb. beef tenderlion or top sirlon, cut into 2 inch chunks

Preheat grill for two zone grilling, heating one side to medium and the other to medium-high. Brush grill grate with oil(I just cooked the potatoes first then the meat)

For the chimichurri, puree all ingredients in a food processor, and season with salt and black pepper; set aside.

For the kebabs,toss potatoes with 2 T. oil; thread six potatoes onto each of four skewers so potatoes lay flat. Toss beef with 2 T. oil. Evenly divide and thread beef onto each of four skewers. Season kebabs with salt and black pepper. Grill potatoes, covered, over medium heat until brown and soft, about 7 minutes per side.
Add beef kebabs to grill; cook, covered over medium high heat, to desired doneness(about 3 minutes per side for medium rare). Rest kebabs 5 minutes. While resting, brush kebabs with chimichurri. Serve remaining chimichurri on the side.

*Serve on a nice green salad with some type of lettuce, tomato and red onions sliced thinly. Dressed with an Italian dressing or Vinaigrette.