This summer classic is just as simple as it is healthy. Tasty Certified Hereford Beef steak chunks pair with fresh vegetables for a quick and easy steak kabob dinner.
The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.
3 Certified Hereford Beef ribeye or strip steaks, cut into 1-inch thick cubes
6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each)
2 tablespoons finely chopped fresh oregano
1 tablespoon minced garlic
1/2 teaspoon ground red pepper
2 tablespoons butter, melted
2 medium zucchini and/or yellow squash, cut into 1-inch slices
1 package grape tomatoes
Salt and pepper
Place potatoes in 2-quart microwave-safe dish. Cover and microwave on HIGH 2 to 3 minutes or until just tender, stirring once. Cool slightly.
Meanwhile, combine oregano, garlic and red pepper in small bowl; reserve half for vegetables. Coat steak cubes in remaining seasoning mixture.
Alternately thread vegetables and beef onto six 8-inch metal skewers.
Place kabobs on grill over medium, ash-covered coals; brush kabobs with half of seasoned butter. Grill kabobs, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove from heat and enjoy.
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
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