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.

35 MIN
4 SERVINGS
310 CAL
23 G PROTEIN

INGREDIENTS:

1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
1 Tablespoon steak seasoning blend
1 Tablespoon olive oil
8 ounces red-skinned potatoes
4 ounces cherry tomatoes
4 ounces portobello mushrooms

Basting Sauce
4 Tablespoon butter
1 teaspoon fresh rosemary
2 teaspoon fresh parsley
1.5 teaspoon garlic, minced

Garnish
1 teaspoon fresh parsley
1 teaspoon fresh rosemary

COOKING:

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.
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.

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.

Basting Sauce

1. 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.

SAFE HANDLING TIPS

  • Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.
  • 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 visit:
https://www.beefitswhatsfordinner.com/cooking/determining-doneness
For more information on safe food handling and beef safety, see:
https://www.beefitswhatsfordinner.com/cooking/food-safety

Courtesy of BeefItsWhatsForDinner.com