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

35

Minutes

6

Servings

8

Ingredients

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

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.

Nutrition Tip

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

Filed Under:

Steaks

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