Directions

• Preheat the grill to medium-high, or about 400 degrees F.
• Using a skewer (I liked to use the stainless-steel ones!), pierce each potato through the center. Place potatoes in a single layer on a microwave-safe plate. Cook on high for 4 minutes, until somewhat tender (they should give some when you press them!).
• Remove potatoes from the microwave and toss with canola oil, salt and pepper.
• Meanwhile, in a large Ziploc bag, combine brown sugar, garlic powder, onion powder, paprika, black pepper and salt. Add steak cubes, seal, and massage the steak until the seasoning is evenly distributed.
• When the potatoes are cool enough to handle, make your skewers, alternating potatoes and steak cubes.
• Place on the grill, and cook for 5 minutes. Flip, brush with barbecue sauce, and cook an additional 5 minutes or until steak reaches desired doneness (always check with a meat thermometer – 155 degrees F for medium, 165 degrees for well done).
• Serve immediately.