To Marinate the Meat:

1. Place cubed steak in a large bowl. Whisk together 2 tablespoons olive oil, soy sauce, oregano, coriander, paprika, black pepper, and garlic in a small bowl. Pour over the beef and stir to coat well. Cover and refrigerate for at least one hour, or up to 12 hours.

To Par-Cook Potatoes on the Stove:

1. Place potatoes in a large pot and cover with water. Bring to a boil over high heat. Cook for 6-10 minutes, until a fork pierces the skin easily. Remove from heat before potatoes are fully cooked – they will finish cooking on the grill.
2. Drain in a colander and transfer to an ice bath to stop the cooking process. Pat dry and toss with 2 tablespoons olive oil. You can do this step a few hours ahead of time if you choose, and refrigerate until ready to use.

To Par-Cook Potatoes in the Microwave:

1. Place 2 tablespoons oil in a microwave-safe bowl. Pierce each potato a couple of times with a fork, add to the bowl, and stir to coat in the oil. Cover loosely with plastic wrap or a lid. Microwave for 6-8 minutes on medium power (50%), until a fork pierces the skin easily, stirring after 4 minutes. Make sure you do not cook the potatoes all the way through. Let cool and use immediately or refrigerate until ready to use.

To Grill:

1. If you are using wooden skewers, be sure to soak them in water for at least 15 minutes to prevent scorching.
2. Heat grill to medium-high. Thread potatoes and steak onto skewers. Place skewers on grill. Cook for 5 minutes, then turn and continue cooking until steak reaches your desired level of doneness, and potatoes are golden brown on the outside and cooked through.