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Beef Top Sirloin & Potato Kabobs

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

  • 30
    min
  • 4
    SERVINGS
  • 300
    Cal
  • 30 g
    Protein

Ingredients:

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

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 Top Sirloin 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.

301 CALORIES

0 % *

2g SAT FAT

0 % DV **

30g PROTEIN

0 % DV

3 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 301 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 49 mg Cholesterol; 763 mg Sodium; 32 g Total Carbohydrate; 2.6 g Dietary Fiber; 30 g Protein; 3 mg Iron; 9.1 mg NE Niacin; 1.2 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 31.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

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