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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the broiler. In a medium pot of boiling, salted water, parboil the potatoes for 5 minutes; drain.

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  • Pat the beef dry; season with the kosher salt and pepper. Toss with 4 tbsp. EVOO and the garlic and rosemary. Thread as many pieces as will fit on each skewer.

  • In a large nonstick skillet over medium-high heat, melt the butter with the remaining 1 tbsp. EVOO. Add the potatoes; season with salt, coarse black pepper and paprika. Cook, stirring occasionally, until browned, 10 to 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, horseradish, Tabasco and a pinch of coarse pepper.

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

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