Meat, potatoes and a veggie...these
beef and potato kabobs are practically meal on a stick!
Beef
Steak & Potato Kabobs
- 1 pound boneless beef
top sirloin steak, cut 1-inch thick
1 pound all-purpose potatoes
2 medium yellow or zucchini squash
Sauce:
3/4 cup Heinz 57 sauce
2 large cloves garlic, minced
- 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.
- Combine sauce ingredients
in 1 cup glass measure. Microwave on HIGH 1 1/2 minutes, stirring
once.
- 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.
- 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.
Makes 4 servings.
Recipe and photograph provided
courtesy of the Beef Industry Council.
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