* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 301 Calories; 45 Calories from fat; 5g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 49 mg Cholesterol; 763 mg Sodium; 32 g Total Carbohydrate; 2.6 g Dietary Fiber; 30 g Protein; 3 mg Iron; 9.1 mg NE Niacin; 1.2 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 31.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

  • Top Sirloin Steak: A versatile, lean cut from the upper portion of the sirloin, that delivers big flavor and tenderness. It’s great for grilling, roasting and pan searing and is a great balance of leanness and flavor.
  • Red Potatoes: Have a smooth red skin, white waxy flesh and have a subtle sweet flavor and are ideal for potato salads, soups and side dishes.
  • Zucchini: Summer squash that has a mild flavor and tender texture. Used in many savory dishes, stir-fries and even baked goods.
  • Steak Sauce: A savory and tangy, brown condiment with hints of tomato, vinegar, citrus and spices. It’s most commonly served with…you guessed it- steak, and can be found near other condiments at the grocery store.
  • Garlic: A flavorful bulb that is closely related to onions or leeks. Has a strong aroma and taste and is known for its culinary versatility.

 

  • 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.

For more information on safe food handling and beef safety.

  • Why does top sirloin steak work well for this recipe?
    Top sirloin steak is a lean cut that’s juicy and tender. It works well sliced thin or cut into cubes for quick cooking methods like stir-frying or grilling.
  • I don’t have a grill, how can I make this recipe?
    If you don’t have a grill, try a grill pan! It can be used on the stovetop and is a great secondary option.
  • I don’t have metal skewers, can I use bamboo skewers instead?
    Sure, just soak bamboo skewers in water 10 minutes before grilling to prevent them from burning on the grill.
  • Are there other vegetables that would work well on these kabobs?
    Absolutely! Bell peppers, onion, mushrooms or corn would be great additions to these kabobs.