Steak and Potato Kabobs
Corn on the Cob and Steamed Peas
Ingredients
- 2 lb top sirloin steak
- ¼ cup soy sauce
- 4 Tbsp Worcestershire sauce, divided
- ¼ cup olive oil
- 2 tsp dried basil
- 1 (22-oz) pkg frozen roasted potato wedges, thawed slightly
- 1 (8-oz) carton sour cream
- 3 Tbsp Dijon mustard
Instructions
- Cut steak into 1½-inch cubes and place in a large zip-top plastic bag. Add soy sauce, 3 Tbsp Worcestershire sauce, oil, and basil; seal bag, and refrigerate at least 2 hours or overnight.
- Preheat grill or grill pan to medium-high heat. Remove steak from marinade; discarding marinade.
- Thread steak and potato wedges alternately on skewers. Season lightly with salt and pepper. Grill kabobs, 5 to 6 minutes per side or until steak is desired doneness and potatoes are browned and crisp.
- Meanwhile, stir together sour cream, Dijon, and 1 Tbsp Worcestershire sauce. Serve with kabobs for dipping.
Side Dish Ingredients
- 1 (12-count) pack frozen corn on the cob mini ears
- 3 Tbsp butter
- 1 (15-oz) pkg frozen green peas
Side Dish Instructions
- Cook corn according to package directions; drain and rub with butter. Season with salt and pepper to taste.
- Steam peas according to package directions; season to taste.
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