Steak and Potato Kebabs with Creamy Cilantro Sauce

I tried out this new grilled recipe from Eating Well Magazine last night and it was a hit! It was pouring down rain but worth getting a little wet for. It came together quickly and we loved the flavor of the creamy cilantro sauce. I served it with Grilled Corn with Lime Butter .

Makes 4 servings

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

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.

NUTRITION INFORMATION: Per serving: 271 calories; 9 g fat (3 g sat, 4 g mono); 65 mg cholesterol; 17 g carbohydrate; 30 g protein; 2 g fiber; 368 mg sodium; 786 mg potassium.