Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.

+ boneless beef top sirloin, Petite steak or tenderloin steak, cut 1" thick (about 1 lb.)
+ 1 lb. all-purpose potatoes
+ 2 medium yellow or zucchini squash
sauce:
+ 3/4 c. steak sauce
+ 2 large cloves garlic, minced

1. Cut potatoes into 1-1/2" pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 min. or until just tender, stirring once. Cool slightly.
2. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 min., stirring once.
3. Cut squash lengthwise in half.
4. Cut beef steak and squash into 1-1/4" pieces.
5. Combine beef, squash, potatoes and 1/3 c. sauce in large bowl; toss. 6. Alternately thread beef and vegetables onto metal skewers.
7. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 min. for medium rare to medium doneness, turning occasionally
8. Brush with remaining sauce during last 5 min.

Safety Tip: Beef should be cooked to a temperature anywhere between 145 to 170°F.

* Nutritional information does not include suggested side dishes

Recipe Courtesy of The Beef Checkoff

Cabernet Sauvignon, Chianti, Shiraz/Syrah

Calories: 272;   Total Fat: 5g;   Cholesterol: 66mg;   Total Carbs: 30g;   Fiber: 4g;   Protein: 27g;   Sodium: 724mg;