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courtesy of the Virginia Cattle Industry Board that shows just how easy it is to prepare beef steak. It gives a contemporary twist to the classic steak and potatoes.
Steak & Potato
Kabobs
Total preparation and cooking time: 30 minutes
1 boneless beef top sirloin steak, cut 1 inch thick
1 pound (approximately 4 small) all purpose potatoes, scrubbed, cut into 1-1/2 inch pieces
2 medium yellow squash or zuchinni, cut lengthwise in half
Sauce:
3/4 cup steak sauce
2 large cloves garlic, crushed
Place potatoes in 11x7inch microwave-safe baking dish. Cover with vented plastic wrap. Microwave at high 6 to 8 minutes until potatoes are just tender, stirring once. Cool slightly.
Meanwhile, cut beef steak and squash into 1- 1/4-inch pieces.
In a one cup glass measure, combine sauce ingredients; microwave at high 1- 1/2 minutes, stirring once. Cool slightly. Toss beef and vegetables with 1/3 cup sauce. Alternately thread beef and vegetables on eight 8-inch or four 12-inch metal skewers. Place skewers on grid over medium, ash-covered coals; grill, uncovered, 10 -12 minutes for medium rare to medium doneness, turning occa^.. sionally and brushing with remaining sauce.
Makes 4 servings, serving size: 2 kabobs.
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