Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter

Just when you thought grilled Sirloin kabobs couldn't get better, this kabob recipe goes to new heights with a garlic rosemary butter sauce.

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 Tablespoon butter
• 1 teaspoon fresh rosemary
• 2 teaspoon fresh parsley
• 1.5 teaspoon garlic, minced

• 1 teaspoon fresh parsley
• 1 teaspoon fresh rosemary

Instructions

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. In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally. 

• Test Kitchen Tips Thread steak pieces onto skewers leaving small spaces between them. Loose or tight spacing can cause beef to cook unevenly.