Skewered Steak Dinner

Your family will run to the table for these grilled vegetables and beef kabobs with veggies!

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  • prep time 12 min
  • total time 1 hr 15 min
  • ingredients 7
  • servings 6
 

Ingredients

1 1/2
pounds beef boneless sirloin, cut into 1/4-inch slices
1/2
cup Italian dressing
6
new potatoes ( 1/2 pound)
1
medium onion, cut into 6 wedges
6
small whole mushrooms
6
mini red bell peppers
6
mini pattypan squash

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Mix beef and dressing in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 30 minutes but no longer than 24 hours.
  • 2 Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add potatoes. Boil about 15 minutes or until almost tender; drain. Cool slightly.
  • 3 Heat coals or gas grill. Remove beef from marinade; reserve marinade. Thread beef, potatoes, onion, mushrooms, bell peppers and squash alternately on each of twelve 7-inch metal skewers, leaving space between each piece. Brush kabobs generously with marinade.
  • 4 Cover and grill kabobs 4 to 6 inches from medium heat 12 to 15 minutes for medium beef doneness, turning frequently and brushing with marinade. Discard any remaining marinade.
  • 1 Mix beef and dressing in shallow glass or plastic dish. Cover and refrigerate, stirring occasionally, at least 30 minutes but no longer than 24 hours.
  • 2 Heat 1 inch water to boiling in 1 1/2-quart saucepan. Add potatoes. Boil about 15 minutes or until almost tender; drain. Cool slightly.
  • 3 Heat coals or gas grill. Remove beef from marinade; reserve marinade. Thread beef, potatoes, onion, mushrooms, bell peppers and squash alternately on each of twelve 7-inch metal skewers, leaving space between each piece. Brush kabobs generously with marinade.
  • 4 Cover and grill kabobs 4 to 6 inches from medium heat 12 to 15 minutes for medium beef doneness, turning frequently and brushing with marinade. Discard any remaining marinade.

EXPERT TIPS

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Expert Tips

If mini bell peppers and pattypan squash are unavailable, use 1 medium bell pepper and 1 medium yellow summer squash, each cut into 1-inch pieces.

Crumpled aluminum foil works well to scrape cooked-on food bits from the grill rack. Used foil works just fine. The sooner the grill is cleaned after using, the easier cleaning will be!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
2g,
2%
),
Cholesterol
55mg
55%;
Sodium
150mg
150%;
Total Carbohydrate
18g
18%
(Dietary Fiber
3g
3%
),
Protein
23g
23%
;
% Daily Value*:
Iron
16%;
Exchanges:
2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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