Citrus Garlic Steak Skewers
with Paprika Potato Wedges, Asparagus & Fresh Tomato Salad
- Eggs
Tender diced steak is marinated in a bright citrus garlic sauce, threaded onto skewers for easy cooking, then seared in a hot pan. Serve the skewers alongside smoky paprika-spiced potato wedges, crisp-tender green beans, and a juicy tomato salad with shallot, lime, and cilantro. Finish it off with a drizzle of creamy, citrusy sauce and a sprinkle of fresh cilantro.
Ingredients
3 ounce
Citrus Garlic Sauce
12 ounce
Potatoes
ounce
Green Beans
1 tablespoon
Savory Paprika Blend
8 ounce
Asparagus
10 ounce
Ranch Steak
8 unit
Wooden Skewers
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
1 unit
Lime
¼ ounce
Cilantro
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
¼ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Place skewers in a shallow dish and cover with water to soak. (This helps prevent the skewers from burning!)
Cut potatoes into ½-inch-thick wedges. Zest and quarter lime (for 4, zest one lime and quarter both). Cut tomato into ½-inch-thick wedges. Halve, peel, and thinly slice shallot. Roughly chop cilantro. Trim green beans if necessary.
In a small bowl, reserve 1 TBSP citrus garlic sauce (2 TBSP for 4).
Pat steak* dry with paper towels; cut into ½-inch cubes.
In a medium bowl, combine steak with half the Savory Paprika Blend (you’ll use the rest in the next step), remaining citrus garlic sauce, and a drizzle of oil; season with salt and pepper.
Set aside to marinate until ready to use in Step 6.
Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Savory Paprika Blend, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.)
Roast on top rack for 10 minutes. (You’ll add more to the sheet then.)
While potatoes roast, to bowl with reserved citrus garlic sauce, add mayonnaise, juice from one lime wedge (two wedges for 4 servings), and as much lime zest as you like. Stir to combine; season with salt and pepper.
In a second medium bowl, combine tomato with shallot, half the cilantro, juice from two lime wedges, ¼ tsp sugar, salt, and pepper (juice from four lime wedges and ½ tsp sugar for 4).
Refrigerate sauce and salad until ready to serve.
Once potatoes have roasted 10 minutes, remove baking sheet from oven and carefully toss green beans on opposite side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting; toss green beans on a second baking sheet and roast on middle rack.)
Return to top rack and roast until green beans and potatoes are browned and tender, 12-15 minutes.
While veggies roast, carefully thread marinated steak onto skewers (you should have 6-8 skewers; 12-16 for 4 servings).
Heat a drizzle of oil in a large pan over medium-high heat. Working in batches, add steak skewers in a single layer and cook until browned and cooked through, 3-5 minutes per side. TIP: As the skewers cook, use a brush or spoon to coat the steak with the marinade left in the bowl.
Divide potatoes, green beans, steak skewers, and salad between plates. Drizzle sauce over skewers and garnish with remaining cilantro. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The citrus garlic marinade and creamy dipping sauce were crowd favorites 🌿; the tomato salad divided opinion, with some finding it odd and others enjoying the variety of vegetables.
- Ease of prep: Threading skewers and managing multiple components takes time, but reviewers agreed the effort was worth it.
- Suggestions: Trim silver skin from the steak before marinating to avoid toughness — several reviewers found the cut chewy when this step was skipped. Mashing the potatoes is a great alternative to wedges if you prefer a creamier side.
- Portions: A few reviewers felt the steak portion was on the small side relative to the other components.
