New York Steak Skewers

Contributed by guest chef Kellan Hori

Makes approximately 8 skewers.

1 Hay Mama New York Steak, cut into ¼ inch strips (roughly 2/3lb steak)
9-10 Fresh Cherries, pitted
½  Red Onion, cut into 1/8s, sectioned for skewer
2 Yukon Gold Potatoes, cut into eighths
1 Rosemary sprig, stem removed
2 tbsp Butter
Olive oil
½ bunch Watercress

Take strips of meat and skewer with ½ a cherry, and 1 slice of onion, alternately so the steak makes an “S” shape. Should be about 3 half cherries per skewer. Season with salt & pepper, and a drizzle of olive oil. Set a side until potatoes have finished cooking.

In a large skillet, place potatoes along with butter, salt, rosemary and olive oil and heat over high heat until potatoes are coated with seasonings. Once well coated, reduce heat to medium, cover and cook for 10 minutes or until potatoes are soft. 

On a hot grill, or grill pan, place skewers. Cook for about 2 minutes a side for medium rare. Serve on top of watercress with potatoes.