Get Grilling: Steak and Potato Kebabs with Creamy Cilantro Sauce

Steak kebabs get a Southwestern spin with poblano peppers and creamy sauce spiked with cilantro, chile powder and cumin. Right now, you’ll get a great deal on organic cilantro at the Co-op! At just $1.19 a bunch in our Produce department, try your hand at this delicious dressing in this recipe from our friends at Stronger Together!

Ingredients

• 1/2 cup packed fresh cilantro leaves, minced

• 2 tablespoons red-wine vinegar, or cider vinegar

• 2 tablespoons reduced-fat sour cream

• 1 small clove garlic, minced

• 1 teaspoon chile powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt, divided

• 8 new or baby red potatoes

• 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces

• 2 poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces

• 1 teaspoon extra-virgin olive oil

• 1 large sweet onion, cut into 1-inch chunks

Preparation

1. Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

2. Preheat grill to high.

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.

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

Lentil Salad with Radish

Lentil Salad with Radish

By: Christy Morgan

Total Time: 40 minutes, 10 minutes active

Servings: 6

Lentils take center stage in Christy Morgan's recipe for a zesty radish salad with a homemade mustard vinaigrette.

Ingredients

• 1 cup lentils

• 2-3 cups water

• 2 red radishes, trimmed and thinly-sliced

• 10 cherry tomatoes, halved

• 1 tablespoon fresh oregano, minced

• 1 tablespoon tamari

• 1 tablespoon Dijon mustard

• Dash of maple syrup

• 1/4 teaspoon sea salt, or more to taste

• Pinch of black pepper

Preparation

1. Sort through the lentils for stones or debris; rinse thoroughly, and drain. Add lentils and water to a medium saucepan and bring to a boil. Partially cover and lower heat to a simmer. Cook for 30-35 minutes (or until lentils are soft when pinched between your fingers). Drain in a colander and rinse lentils briefly. Drain well.

2. In a small bowl, whisk together the tamari, mustard, syrup, salt and pepper. Set aside.

3. Combine the lentils, radishes, tomatoes and oregano in a medium sized bowl and mix well. Pour in the dressing, mix well and season to taste.

Serving Suggestion

Perfect with stuffed grape leaves and baked pita chips, or scooped into a pocket bread with a little hummus or baba ganouj and/or a squeeze of lemon.

Tips & Notes

Learn more about legumes and watch Christy Morgan make this recipe in this Co+op Kitchen video.