Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter
Just when you thought grilled Sirloin kabobs couldn't get better, this kabob recipe goes to new heights with a garlic rosemary butter sauce.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 12
Ingredients
Basting Sauce
Garnish
Preparation
Basting Sauce
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Step 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.
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Step 2
Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
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Step 3
Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture.
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Step 4
In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally.
Nutrition Information
310 Calories
9.3g SAT FAT
23g PROTEIN
2 mg IRON
4.3 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, 1 kabob: 310 Calories; 171.9 Calories from fat; 19.1g Total Fat (9.3 g Saturated Fat; 0.5 g Trans Fat; 1 g Polyunsaturated Fat; 7.1 g Monounsaturated Fat;) 86 mg Cholesterol; 510 mg Sodium; 12 g Total Carbohydrate; 1.8 g Dietary Fiber; 2.2 g Total Sugars; 23 g Protein; 0 g Added Sugars; 33.8 mg Calcium; 2 mg Iron; 726.8 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 10.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 244 mg Phosphorus; 4.3 mg Zinc; 30.3 mcg Selenium; 99.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Riboflavin, Phosphorus, and Choline.
Safe Handling Tips:
- 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.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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