Calabrian Steak, Potato Spiedini and Salsa Verde


  • 2 lemons, divided use
  • Chili oil, to taste
  • 1 tablespoon sea salt
  • Freshly ground black pepper
  • 1 large New York strip steak, cubed
  • 1/4 pound multicolor fingerling potatoes, sliced into ½-inch disks
  • Wood skewers, soaked in water
  • 1 pint cherry tomatoes
  • Calabrian salsa verde, recipe follows


Juice 1½ lemons and combine with chili oil, sea salt, and pepper; set aside.

Thread strip steak, fingerling potatoes, and cherry tomatoes onto 4 skewers.

Place skewers into shallow food-grade container, add marinade and refrigerate 30 to 60 minutes; reserve extra marinade for basting.

Place skewers in a well-oiled preheated grill. Cook 5 minutes on each side or until steak is grilled to your liking and potatoes are tender. Baste with marinade as needed. Remove from grill and allow to rest.

Place skewers onto serving platter. Garnish with Calabrian salsa verde and lemon wedges.

To make Calabrian salsa verde: Combine 1½ cups chopped flat leaf parsley, 2 tablespoons capers, 2 white anchovies, 1 Calabrian chili or 1 teaspoon Calabrian chile oil, 2 teaspoons red wine vinegar, 2 teaspoons whole grain mustard, 1 garlic minced clove and salt and freshly ground black pepper to taste in a food processor. Slowly add extra-virgin olive oil until desired consistency is reached. Makes about ½ cup.

Chef Katie Collier, Vero Pizza and Pasta, St. Louis, MO, from Food Fanatics Magazine