Monday, October 7, 2013

What's For Dinner: Garlicky Beef Skewers with Potato Hash & Spiked Ketchup






UPDATE: Please make sure to double check ingredients each time you buy. I hope I never overlook anything but it’s possible and ingredients can change. A lot of my posts are over two years old and since I have gone back dairy soy free I have discovered a few items I use to buy all the time that now have soy in them.


This is a recipe I got out of the October issue of the Rachel Ray magazine. I changed the butter to coconut oil and left out a few ingredients. If you add any ingredients back in (like the hot sauce or horseradish sauce) check them for dairy and soy. This meal was a big thumbs up in my house, except the arugula (my husband did not care for it). Here is my version of the recipe (as always dairy & soy free).




Garlicky Beef Skewers with Potato Hash & Spiked Ketchup

INGREDIENTS

Kosher salt (yes Kosher salt is best for crisp skins on the potatoes) 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
2 tablespoons coconut oil
Coarse black pepper
1 teaspoon sweet smoked paprika
1/2 cup organic ketchup
2 tablespoons Worcestershire sauce
Lemon wedges
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 (an easy way to peel the garlic is put it in a bowl and cover with another bowl and shake for all you're worth). Thread as many pieces as will fit on each skewer.









In a large nonstick skillet over medium-high heat, melt the coconut oil with the remaining tablespoon EVOO. Add the potatoes; season with Kosher 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 together.





Squeeze the lemon over the beef and serve with the greens, crispy potatoes and spiked ketchup alongside.




You can also find me on Pintrest @DairySoyFreeMom

Here is the original recipe:
Garlick.Beef Skewers with Potato Hash & Spiked Ketchup