Grilled Steak Kabobs with Onions and Crumbled Blue Cheese
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Step 1Cut beef Top Sirloin Steak into 1-1/4-inch pieces. Alternately thread beef and green onion pieces evenly onto four 10-inch metal skewers. Sprinkle with 1-1/2 teaspoons steak seasoning.
Cooking Tip: Eight 9-inch bamboo skewers may be substituted for metal skewers. Soak bamboo skewers in water 10 minutes before using; drain.
Step 2Thread onion wedges onto another four 10-inch metal skewers, alternating onion varieties. Brush onion wedges with oil; sprinkle with remaining 1-1/2 teaspoons steak seasoning.
Step 3Place onion wedge kabobs on grid over medium, ash-covered coals. Grill, covered, 15 to 20 minutes, turning occasionally. (Gas grilling times remain the same.) About 10 minutes before onions are done, move kabobs to outer edge of grid. Place beef kabobs in center of grid; grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
Step 4Sprinkle onion and beef kabobs with cheese before serving.
Nutrition information per serving: 279 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 5 g Monounsaturated Fat;) 56 mg Cholesterol; 696 mg Sodium; 15 g Total Carbohydrate; 2.4 g Dietary Fiber; 29 g Protein; 2.1 mg Iron; 7.7 mg NE Niacin; 0.8 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.3 mg Zinc; 32.5 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.