Sirloin Steak & Potato Kabobs

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin Steak
Servings: 4



1 Pound Black Canyon® Angus Boneless Beef Top Sirloin Steak, Cut 1 Inch Thick
1 Pound Red-Skinned Potatoes
2 Medium Yellow or Zucchini Squash
3/4 Cup Steak Sauce
2 Teaspoons Minced Garlic


  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.
  1. Combine sauce ingredients in 1-cup glass measure. Microwave on HIGH 1-1/2 minutes, stirring once.
  1. Cut squash lengthwise in half. Cut 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.
  1. 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.

Nutritional Information

Nutrition information per serving: 301 Calories; 5 g 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 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 Dietary Fiber, and Iron