 |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good of iron. | |  |
|
 |
|
Ribeye Steaks and Seasoned Vegetable Kabobs
|
|
|
|
|
Ingredients: |
| 3 |
|
beef ribeye steaks, cut 1 inch thick (about 2 pounds) |
| 6 |
|
small red potatoes, cut in half (about 1-1/2 to 2 ounces each) |
| 2 |
|
tablespoons finely chopped fresh oregano |
| 1/2 |
|
teaspoon ground red pepper |
| 2 |
|
medium yellow squash, cut into 1-inch pieces |
| 3 |
|
tablespoons butter, melted |
| 1 |
|
tablespoon minced garlic |
|
|
Salt and ground black pepper |
|
|
|
Instructions: |
| 1. |
|
Place potatoes in a 2-quart microwave-safe dish. Cover and microwave at HIGH 2 to 4 minutes or until just under fork tender. Cool slightly. |
| 2. |
|
Meanwhile combine oregano, red pepper and garlic in small bowl; reserve half for vegetables. Press remaining seasoning mixture evenly onto both sides of each steak. Combine reserved seasoning mixture with melted butter; set aside. |
| 3. |
|
Alternately thread vegetables onto six 8-inch metal skewers. |
| 4. |
|
Place steaks and kabobs on grid over medium, ash-covered coals; brush kabobs with some of the seasoned butter. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning once. Grill kabobs, uncovered, 10 minutes, turning once and brushing with remaining seasoned butter. Season steaks and kabobs with salt and black pepper, as desired. |
|
| Makes 6 servings. |
|
| | | | | Nutrition information per serving: 274 calories; 12 g fat (6 g saturated fat; 4 g monounsaturated fat); 80 mg cholesterol; 58 mg sodium; 13 g carbohydrate; 1.4 g fiber; 27 g protein; 8.2 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 29.8 mcg selenium; 5.0 mg zinc. |
|
|
