• 1 lb boneless beef top sirloin steak, cut 1-inch thick
• 1 lb all-purpose potatoes
• 2 medium yellow or zucchini squash

  Sauce:

• 3/4 cup steak sauce
• 2 large cloves garlic, minced

1. Cut potatoes into 1-1/2 inch pieces. Place in microwave-safe dish.  Cover with vented plastic wrap.  Microwave on HIGH for 6-8 minutes or until just tender, stirring once.  Cool slightly.
2. Combine sauce ingredients in a 1-cup glass measuring cup. Microwave on HIGH 90 seconds, stirring once.
3. Cut squash lengthwise in half.  Cut beef steak and squash into 1-1/4 inch pieces. Combine beef, squash, and potatoes with 1/3 of the sauce in a large bowl.  Toss. Alternately thread beef and vegetables onto metal skewers.
4. Place kabobs on grid over medium, ash-covered coals.  Grill, uncovered, about 10-12 minutes (medium rare 145 degrees to medium 160 degrees). Turn occasionally and brush with remaining sauce during last 5 minutes.
   

Makes 4 servings.