BEEF STEAK AND POTATO KABOBS

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 pound all-purpose potatoes
2 medium yellow or zucchini squash
FOR THE SAUCE:
3/4 cup steak sauce
2 large cloves garlic, minced

Cut potatoes into 1 1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on high six to eight minutes or until just tender, stirring once. Cool slightly.

Combine sauce ingredients in 1-cup glass measure. Microwave on high 1 1/2 minutes, stirring once.

Cut squash lengthwise in half. Cut beef steak and squash into 1 1/4-inch pieces. Combine beef, squash, potatoes and ?? cup sauce in large bowl; toss.

Alternately thread beef and vegetables onto metal skewers.

Place kabobs on grid of grill over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally and brushing with remaining sauce during last 5 minutes.

Makes 4 servings
Source: Cattlemen's Beef Board