A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives


Beef Top Sirloin & Potato Kabobs

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Courtesy of Recipe courtesy of Virginia Beef Council


  • 1 lb. red skin potatoes
  • 1 lb. beef top sirloin steak boneless, cut 1-inch-thick
  • 2 medium yellow or zucchini squash
  • Sauce:
  • ¾ cup steak sauce
  • 2 teaspoons garlic, minced


  1. Cut potatoes into 1 1/2-inch pieces.
  2. Place in microwave-safe dish; cover with vented plastic wrap.
  3. Microwave on high 6 to 8 minutes or until tender, stirring once.
  4. Cool slightly.
  5. Combine sauce ingredients in 1 cup glass measure.
  6. Microwave on high 1 1/2 minutes, stirring once.
  7. Cut squash lengthwise in half.
  8. Cut beef top sirloin steak and squash into 1 1/4-inch piece.
  9. Combine beef, squash, potatoes and 1/3 cup sauce in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
  10. Place kabobs on grill over medium, ash-covered coals.
  11. Grill, covered, 11 to 15 minutes (over medium heat on a preheated gas grill, 13 to 16 minutes) for medium-rare (145 degrees) to medium (160 degrees), turning once and brushing with remaining sauce during the last 5 minutes.

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