This is another recipe that I found while combing Pinterest, it is from Whole Foods and I loved the simplicity of it. It is a great Summertime recipe because it is great on the grill and uses Sweet Summer corn. I only tweaked this recipe slightly using ingredients I had on hand. The original recipe can be found here or on my Pinterest board “To Try”.
Whole Foods Steak and Corn Kabobs with Arugula and Parsley Pesto
1 1/2 Top Sirloin Steak
1 T Montreal steak seasoning (optional)
1 lb small yukon gold potatoes
3 ears of fresh corn cut into 1 1/2 inch rounds
1 c arugula
1/2 c fresh parsley
1/4 c light olive oil
1 t Worchestershire sauce
1 t dijon mustard
1 clove garlic
1/2 t white or champagne vinegar
Place potatoes in salted water and bring to a boil, simmer for ten minute or until they are tender, but not falling apart. remove potatoes from water and add sliced corn, bring water back to a boil and cook corn for 2 minutes. Remove corn and let cool.
In a food processor or blender combine arugula, parsley, oil. Worchestershire, mustard, garlic and vinegar. puree until it is the consistency of pesto. set aside.
Cut Steak into 1 1/2 ” cubes and sprinkle with steak seasoning. Thread skewers, (if using wooden ones soak in water for 1/2 hour prior to threading), alternating steak, potatoes and corn.
Pre heat a grill to med high, then place the kabobs on the grill for 6 minutes, rotating them so that all side are cooked, these will be med-med-rare, cook longer if desired.
Remove from grill, drizzle with pesto. I served mine with a simple salad and rice.