Beef Steak & Potato Kabobs

Use the microwave and the grill to expedite the cooking process for these tasty beef and potato kabobs.

  • 30
    min
  • 4
    SERVINGS
  • 301
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
  • 1 pound all-purpose potatoes
  • 2 medium yellow or zucchini squash
Sauce:
  • 3/4 cup steak sauce
  • 2 large cloves garlic, minced

Cooking:

  1. 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. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.

  3. 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. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with remaining sauce during last 5 minutes.

Nutrition Information

Butcher Counter

Beef Steak & Potato KabobsTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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