Ribeye Steaks and Seasoned Vegetable Kabobs

Ribeye Steaks and Seasoned Vegetable Kabobs

Courtesy of The Beef Checkoff 6 Servings • 18 Min. Prep Time • 17 Min. Cook Time
3 beef ribeye steaks, cut 1-in. thick (about 2 lb.)
6 small red potatoes, cut in half (about 1-1/2 to 2 oz. each)
2 Tbsp. finely chopped fresh oregano
1 Tbsp. minced garlic
1/2 tsp. ground red pepper
2 Tbsp. butter, melted
2 medium zucchini and/or yellow squash, cut in half lengthwise, then crosswise into 1-in. slices
salt and pepper


1. Place potatoes in 2-qt. microwave-safe dish. Cover and microwave on High 2-3 min. or until just tender, stirring once. Cool slightly.

2. Meanwhile, combine oregano, garlic and red pepper in small bowl; reserve half for vegetables. Press remaining seasoning mixture evenly onto both sides of each steak. Combine reserved seasoning mixture with melted butter; set aside.

3. Alternately thread vegetables onto six 8-in. metal skewers.

4. Place steaks and kabobs on grid over medium, ash-covered coals; brush kabobs with half of seasoned butter. Grill steaks, covered, 10-14 min. (over medium heat on preheated gas grill, 9-14 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill kabobs, covered, 10 min. or until vegetables are tender, turning once and brushing with remaining seasoned butter. Season steaks and kabobs with salt and black pepper, as desired.


Calories: 291; Total Fat: 15g; Saturated Fat: 6g; Cholesterol: 89mg; Total Carbs: 11g; Fiber: 2g; Protein: 27g; Sodium: 62mg;