We love this recipe from the Beef Council because it teaches us a trick we’ve never tried before! By using a microwave to precook potatoes, they can then threaded on to a skewer and grilled without worrying about undercooked potatoes. The end result is a grilled beef and potato kabobs packed with flavor. Let us know your time saving tricks for faster grilling in the comments below – we love to hear them!
- 1 lb Leahy’s Angus Beef Top Butt Steak (cut at 1″ thick)
- 1 lb Red Potatoes
- 2 Zucchini (medium sized)
- 3/4 cup LGCM Authentic Steak House Marinade (or your favorite steak sauce)
- 2 tsp Garlic (minced)
- 2 tsp Salt
- 1 tsp Pepper
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.
Combine sauce ingredients in a microwave safe dish, and microwave on high for 1.5 minutes, stirring once.
Cut squash lengthwise in half. Cut beef Top Sirloin Steak and squash into 1-1/4-inch pieces. Combine beef, squash, potatoes and 1/3 cup sauce in large bowl; toss. Alternately thread beef and vegetables onto metal or soaked wood skewers.
Place kabobs on grid over medium heat Grill, over direct heat for about 12 minutes for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with remaining sauce during last 5 minutes.
Serve warm and enjoy!