Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

• 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

• 4 tablespoons butter, melted
• 2 teaspoons chopped fresh parsley
• 1-1/2 teaspoons minced garlic
• 1 teaspoon chopped fresh rosemary

• 1 teaspoon fresh parsley
• 1 teaspoon fresh rosemary

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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. Stir together butter, parsley, garlic and rosemary. Set aside.