Steak and Fingerling Potato Kabobs
"Low in starch with a creamy texture and paper-thin skin, fingerlings hold their shape when grilled. Parboiling jump-starts the cooking process, so they take on a crispy finish just about the time the steak is done...."
INGREDIENTS
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14 (8-inch) wooden or metal skewers, divided
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16 small fingerling potatoes, halved
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2 pounds boneless rib-eye, tri-tip, or flank steaks, trimmed and cut into 1 1/2-inch pieces
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Béarnaise Vinaigrette, divided
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1/4 cup butter, melted
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1 cup firmly packed baby arugula
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1 cup loosely packed fresh flat-leaf parsley leaves
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1/2 cup torn fresh basil
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1/4 cup chopped fresh chives
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1/4 cup loosely packed fresh mint leaves, torn
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3 teaspoons drained capers
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