Steak Kebabs
1 (1 lb) beef top round steak, 1 inch thick
1 cup Italian salad dressing, divided
3 tbsp dijon mustard or brown mustard
12 whole tiny new red potatoes
2 small zucchini, cut into 1/2 inch thick pieces
Trim fat from steak, cut into 1 inch pieces. Place stead in a
resealable plastic bag in a shallow dish. In a small bowl, stir
together salad dressing and mustard. Reserve 1/4 cup of salad
dressing mixture; cover and refrigerate until needed. Pour remaining
salad dressing mixture over steak in bag; seal bag. Marinate in the
refrigerator for 2-12 hours, turning bag occasionally. In a medium
saucepan bring a small amount of water to boiling; add potatoes.
Simmer, covered, 15 minutes or until almost tender. Drain; halve any
large potatoes. Coat grill with nonstick cooking spray. Preheat grill
to medium direct heat. Drain steak; discard marinade. On long skewers
alternately thread steak pieces; potatoes and zucchini. Grill kebabs
uncovered 12-14 minutes, or until potatoes are tender and meat is desired
doneness, brushing frequently with reserved salad dressing mixture.
Serves 4