Chef Red’s Tailgate Recipe for the Giants (FANCY!)

New York Steak, New Potato, and Portobello Kabobs

This week we have the New York Giants entering our house.  It’s early in the year, but this is our second huge home matchup of the young season.  New York’s food culture is diverse, mainly influenced by the city’s immigrants and large number of dining patrons. One of Ney York’s many staples are it’s over 4,000 mobile food vendors licensed by the city.  The city is also home to many of the finest haute cuisine restaurants in the United States and probably the most notably named steak, the New York strip.  This week I combine New York street food and wine and dine menus to produce my New York Steak, New Potato, and Portobello Kabobs.  These pack the flavor of a world-class steak house and the tailgating convenience of street vendors. 


  • 1 (14 to 16-ounce) steak such as NY Strip
  • 4 new potatoes (about 3 ounces each)
  • 1 large Portobello mushroom cap, about 4 ounces
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup vegetable oil
  • 1/3 cup balsamic vinegar
  • 2 tablespoons chopped fresh rosemary leaves
  • 2 tablespoons minced garlic
  • 4 soaked, 12-inch bamboo skewers


Place the potatoes in a small, 1-quart saucepan and cover with water, by 1-inch. Set over high heat and bring to a boil. Cook the potatoes at a boil for 10 minutes, or until barely fork-tender. Remove from the water and allow cooling before cutting in half. Set the potatoes aside until ready to use.

Remove the stem and the gills from the Portobello with a sharp knife and cut into 8 wedges. Place the wedges aside.

Cut the steak into  even pieces, about 1 3/4 to 2 ounces each, and season with 1/2 teaspoon of the sea salt and the black pepper. Place in the bowl with the mushrooms. Add the vegetable oil, balsamic vinegar, rosemary and garlic to the bowl and stir to coat the mushrooms and steak well. Wrap with plastic wrap and place in the refrigerator to marinate for up to 2 hours. Remove from the refrigerator and skewer a potato, followed by a piece of steak, a mushroom wedge, followed by another piece of potato, steak and mushroom. Continue in the same manner with the remaining skewers and potatoes, pieces of steak, and mushroom pieces. Reserve any marinade remaining in the bowl for basting the skewers as they cook.

Heat a grill to medium-high and lightly oil the grill grates. Grill the kebabs, basting with the remaining marinade as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning over to cook on the first side again. Continue to cook on the first side for another 2 to 3 minutes before turning over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining teaspoon of salt and serve.

*This recipe yields 4 servings.  Make sure you increase all amounts equally when tailgating with more friends.



“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”




"Here's to good memories, ounce by ounce." --Matt Westerman Currently hosting an Internet Radio/TV show called "What the Buc?" covering the Tampa Bay Buccaneers! We are having a blast and would love to get feedback from you folks on it.

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