Steak and Potato Kabob Meal

Long winter days call for meals made with the hearty goodness of meat and potatoes. This time, instead of relying on the slow-cooker, fire up the grill and bring a taste of summer to the table. This quick and easy dish is sure to please as it serves these wintertime favorites with a little flair.

The farm- and ranch-raised beef in this recipe provides 10 essential nutrients your body needs like protein, iron, zinc and vitamins. A 3-ounce serving of lean beef provides the same amount of protein as three servings of black beans with less than half the calories.

Print Recipe
Steak and Potato Kabob Meal
Course Main Dish
Servings
Ingredients
  • 1 1/4 pounds beef sirloin steak
  • 1 cup picante sauce
  • 1 cup Italian salad dressing light
  • 2 16 ounce canned potatoes drained and halved
  • 1 Green bell pepper large, cut into 1-inch pieces
  • 8-10 kabob skewers
  • 4 1/2 cups Watermelon chopped
  • 6 slices garlic bread
Course Main Dish
Servings
Ingredients
  • 1 1/4 pounds beef sirloin steak
  • 1 cup picante sauce
  • 1 cup Italian salad dressing light
  • 2 16 ounce canned potatoes drained and halved
  • 1 Green bell pepper large, cut into 1-inch pieces
  • 8-10 kabob skewers
  • 4 1/2 cups Watermelon chopped
  • 6 slices garlic bread
Instructions
  1. Cut steak in half and slice into 1/4-inch-wide strips. In mixing bowl, combine picante sauce and Italian salad dressing. Reserve 1/4 cup for basting kabobs on grill. Add steak slices to remaining sauce, stirring to coat.
  2. Thread kabob skewers with steak (accordion-style) alternately with potatoes and green pepper pieces. Place kabobs on grill over medium heat. Baste with reserved sauce. Cook 4 to 5 minutes. Turn and baste with remaining sauce. Cook an additional 3 minutes or until desired doneness. Discard any remaining sauce.
  3. Serve with watermelon and garlic bread.
Recipe Notes

*Note: If using wooden skewers, soak them in water at least 30 minutes before grilling.

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