Ingredients

• 1/4 cup packed fresh cilantro leaves, minced
• 1 tablespoon red-wine vinegar, or cider vinegar
• 1 tablespoon reduced-fat sour cream
• 1/2 small clov garlic, minced
• 1/2 teaspoon chile powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt, divided
• 4 new or baby red potatoes
• 10 ounces strip steak, trimmed and cut into 1 1/2-inch pieces
• 1 poblano pepper, or 1/2 large green bell pepper, cut into 1-inch pieces
• 1/2 teaspoon extra-virgin olive oil
• 1/2 large sweet onion, cut into 1-inch chunks

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Cooking Directions

Step 1

Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/8 teaspoon salt in a small bowl. Set aside.

Step 2

Preheat grill to high.

Step 3

Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

Step 4

Toss the potatoes, steak and pepper pieces with oil and the remaining 1/8 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 4 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.