Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. beef sirloin steak, 1-inch thick | ||
| ½ c. Hy-Vee barbecue sauce | ||
| 5 tbsp. reduced-fat Caesar salad dressing | ||
| 1 tsp. Hy-Vee Worcestershire sauce | ||
| ¾ tsp. garlic powder | ||
| 2 tbsp. water | ||
| 1 ½ lbs. tiny new (red) potatoes, 1-inch diameter | ||
| 1 large green bell pepper, cut into 1-inch pieces | ||
| 1 large onion, cut into 1-inch pieces |
Directions
- Trim fat from steak; cut steak into 1-inch cubes. Place in a resealable plastic bag in a shallow dish.
- In a small bowl stir together barbecue sauce, dressing, Worcestershire, garlic powder and water. Pour over steak in bag; seal bag. Refrigerate 2 to 12 hours, turning bag occasionally.
- Place potatoes in a medium saucepan, cover with water and bring to boiling. Boil uncovered 5 minutes or until almost tender; drain and rinse with cold water.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Remove steak from marinade; discard marinade. On long skewers*, alternately thread bell peppers, steak cubes, potatoes and onions. Grill, uncovered, 12 minutes or to desired doneness, turning skewers several times.
- * If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.
Nutrition facts
Servings
360 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 70mg
- Sodium: 420mg
- Total Carbohydrates: 45g
- Protein: 29g
Recipe Source:
Try-Foods International.