Grilled Beef Skewers & Crispy Fries
Grilled Beef Skewers & Crispy Fries features tender, marinated beef sirloin threaded onto skewers with a savory-sweet glaze of soy sauce, Worcestershire, garlic, and honey, complemented by golden, crispy fried potatoes and fresh greens. This complete meal is perfect for weeknight dinners, summer entertaining, or meal prepping for the week ahead.
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Servings: 4 servings
Ingredients
- 1 pound beef sirloin cut into 1.5-inch cubes for even cooking
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon Worcestershire sauce adds depth and umami
- 3 cloves garlic minced
- 1 teaspoon paprika for color and subtle smokiness
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon honey balances the savory notes
- 4 large potatoes russet or Yukon Gold work best
- 2 tablespoons oil vegetable or canola for high-heat frying
- salt to taste
- green lettuce leaves any variety you prefer
- 1 tomato sliced
- 1 red onion sliced into rings
Instructions
- Make the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, paprika, black pepper, salt, and honey until fully combined and the honey dissolves completely.
- Marinate the Beef: Add the beef sirloin cubes to the marinade and stir well, ensuring every piece is coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
- Thread the Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated beef cubes onto the skewers, leaving a small gap between each piece for even cooking.
- Cut the Potatoes: Wash the potatoes and cut them into uniform fries, roughly 1/4-inch thick, for consistent cooking. Pat them dry with a clean kitchen towel to remove excess moisture.
- Soak (Optional): For extra crispy fries, soak the cut potatoes in cold water for 30 minutes to remove starch, then drain and pat dry thoroughly.
- Heat the Oil: Heat 2 tablespoons of oil in a large skillet or deep pan over medium-high heat until it shimmers, about 3-4 minutes.
- Fry in Batches: Working in batches to avoid crowding, add the potato fries to the hot oil and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Transfer to a paper towel-lined plate and season with salt immediately.
- Preheat the Grill: Heat your grill to medium-high heat, about 400-450°F, for 5 minutes until it's hot and ready for the beef.
- Grill the Skewers: Place the skewers directly on the grill grates and cook for 10-12 minutes, turning every 3 minutes to ensure even charring and cooking on all sides. The internal temperature should reach 130-135°F for medium-rare.
- Rest the Meat: Remove the skewers from the grill and let them rest for 5 minutes before serving, allowing the juices to redistribute for maximum tenderness.
- Plate the Fries: Arrange a generous portion of crispy fries on each plate, dividing them evenly among your servings.
- Add the Skewers: Place the grilled beef skewers alongside or over the fries, letting those beautiful char marks shine.
- Add Fresh Sides: If using the salad, toss the lettuce, tomato slices, and red onion rings together and serve on the side for a fresh, crisp contrast to the rich beef and potatoes.