Prep: 30 minutes

Marinate: 4 hours

Grill: 12 minutes

Ingredients

1 lb. boneless beef sirloin steak, cut 1-inch thick
1⁄4 cup bottled red wine vinaigrette salad dressing
2 Tbsp. snipped fresh thyme or 2 teaspoons dried thyme, crushed
2 Tbsp. Worcestershire sauce
1⁄4 tsp. garlic powder
12 oz. tiny new potatoes, halved or quartered
2 small green and/or yellow sweet peppers, cut into 1-inch squares
1 medium red onion, cut into wedges

Directions

1. Trim fat from steak. Cut steak into 1-inch cubes. Place steak cubes in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine dressing, thyme, Worcestershire sauce, and garlic powder. Pour over steak; seal bag. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

2. Meanwhile, place twelve 10-inch wooden skewers in a shallow dish; add water to cover. Soak for 1 hour; drain. Cook potatoes in lightly salted boiling water for 7 minutes; drain and cool. Drain steak, reserving marinade. On skewers, alternately thread steak, sweet peppers, onion, and potatoes, leaving a 1⁄4-inch space between pieces.

3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals until meat is desired doneness, turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. Allow 12 to 14 minutes for medium doneness (160°F). (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Discard any remaining marinade.

Makes 4 servings.