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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron. | |  |
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Beef Steak & Potato Kabobs
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Ingredients: |
| 1 |
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pound boneless beef top sirloin steak, cut 1 inch thick |
| 1 |
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pound all-purpose potatoes |
| 2 |
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medium yellow or zucchini squash |
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Sauce: |
| 3/4 |
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cup steak sauce |
| 2 |
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large cloves garlic, minced |
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Instructions: |
| 1. |
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Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly. |
| 2. |
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Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once. |
| 3. |
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Cut squash lengthwise in half. Cut beef steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal skewers. |
| 4. |
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Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 301 calories; 5 g fat (2 g saturated fat; 2 g monounsaturated fat); 49 mg cholesterol; 763 mg sodium; 32 g carbohydrate; 2.6 g fiber; 30 g protein; 9.1 mg niacin; 1.2 mg vitamin B6; 1.5 mcg vitamin B12; 3.0 mg iron; 31.3 mcg selenium; 5.5 mg zinc. |
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