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.
Cook Time 30M
|
Protein 27G
|
Servings 4
Helpful Hereford Tips
Preheat your grill 15 to 25 minutes before you begin grilling to make sure it reaches the right temperature.
Nutritional Information
Cals
291Carbs
4% DVFat
19% DVFiber
6% DVIron
12% DVIngredients
- 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
Instructions
- 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.
About Ribeye Steak
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.