Steak & Potato Kebabs

Many people when faced with ingredients they don't like just go to the next recipe but I say improvise. Always, always, always omit the damn cilantro. I am one of the many who think it tastes nasty and does NOT belong in every southwest dish or sauce.

Found here: http://www.lifescript.com/food/healthy_recipes/recipe_collections/entrees/10_sizzling_steak_recipes/7.aspx

1/2 cup packed fresh cilantro leaves, minced
2 tablespoons red-wine vinegar, or cider vinegar
2 tablespoons reduced-fat sour cream
1 small clove garlic, minced
1 teaspoon chile powder
1/2 teaspoon ground cumin
1/2 teaspoon salt, divided
8 new or baby red potatoes
1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
2 poblano peppers, or 1 large green bell pepper, cut into 1-inch pieces
1 teaspoon extra-virgin olive oil
1 large sweet onion, cut into 1-inch chunks

Preparation:
1 Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin and 1/4 teaspoon salt in a small bowl. Set aside.

2 Preheat grill to high.

3 Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.

4 Toss the potatoes, steak and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.