Ribeye Steaks and Seasoned Vegetable Kabobs

Name: Ribeye Steaks and Seasoned Vegetable Kabobs
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: Ribeye Steak; red-skinned potatoes; fresh oregano; garlic; ground red pepper; butter; zucchini; Salt and pepper

Filling and satisfying, this Ribeye Steaks and seasoned vegetables kabobs is sure to score big at your next dinner.

Cook Time: 35 Minutes

Servings: 6

Ingredients: 8

Cook Mode

Ingredients

3 beef Ribeye Steaks Boneless, cut 1 inch thick (about 2 pounds)
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 in half lengthwise, then crosswise into 1-inch slices
Salt and pepper

Preparation

Step 1

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.
Step 2

Meanwhile, combine oregano, garlic and red pepper in small bowl; reserve half for vegetables. Press remaining seasoning mixture evenly onto both sides of each steak. Combine reserved seasoning mixture with melted butter; set aside.
Step 3

Alternately thread vegetables onto six 8-inch metal skewers.
Step 4

Place steaks and kabobs on grid over medium, ash-covered coals; brush kabobs with half of seasoned butter. Grill steaks, 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. Grill kabobs, covered, 10 minutes or until vegetables are tender, turning once and brushing with remaining seasoned butter. Season steaks and kabobs with salt and black pepper, as desired.

Nutrition Information

291 Calories

0 %*

6g SAT FAT

0 %DV**

27g PROTEIN

0 %DV

2.2 mg IRON

0 %DV

5.1 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: 291 Calories; 135 Calories from fat; 15g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 89 mg Cholesterol; 62 mg Sodium; 11 g Total Carbohydrate; 1.6 g Dietary Fiber; 27 g Protein; 2.2 mg Iron; 11.4 mg NE Niacin; 0.8 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.1 mg Zinc; 30.5 mcg Selenium.

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

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.