Insane Steak & Veggie Kabobs
8 (12-inch) wooden skewers
- 1 pound new potatoes (about 16 potatoes), cut in half, larger potatoes quartered
- 1½ pounds boneless beef sirloin or New York strip steaks, trimmed, cut into 1-inch pieces
- 2 Tbsp plus 1 tsp Rub Some Rib
- 1 (8-ounce) package white mushrooms, cut in half, larger mushrooms cut into quarters
- 1 bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut lengthwise in half, sliced ¼-inch thick
- 2 Tbsp olive oil
- Vegetable oil (for grill)
- In a medium saucepot, place the potatoes and add cold water to cover by 2 inches. Heat to a boil over high heat and boil 5 minutes. Drain potatoes and cool 5 minutes.
- Soak the wooden skewers in water for 20 minutes.
- In a medium bowl, toss the steak with 1 tablespoon plus 1 teaspoon Rub Some Rib. In a second medium bowl, toss the mushrooms, bell pepper, zucchini and potatoes with oil and the remaining 1 tablespoon Rub Some Rib.
- Preheat a gas or charcoal grill on medium heat (325°F) for 15 minutes.
- Thread the beef and vegetables onto the skewers. Apply vegetable oil to a clean kitchen towel and use tongs to coat the hot grill grate with oil. Use tongs to place the kabobs on the hot grill grate.
- Cook the kabobs, covered, 10 minutes or until an instant-read thermometer inserted into the steak reaches 125°F for medium-rare, rotating kabobs a quarter turn every 2½ minutes. Transfer the kabobs to a dish; loosely cover with aluminum foil and let stand 5 minutes to allow juices to redistribute before serving.
To cut a bell pepper, slice off the top end then cut the pepper in half lengthwise. Pull out the seeds then chop.
The internal temperature will rise 5° to 10°F upon standing (also known as carryover cooking). To ensure the correct desired doneness, remove the kabobs from the grill 5° to 10°F below the desired final internal temperature of the beef. Remove the kabobs from the grill at the following temperatures: 135°F for medium, 140°F for medium-well, 150°F for well done.