Cumin, garlic and cilantro give these delicious flank steak and veggie kabobs their great south-of-the border appeal.
What You Need
Original recipe yields 6 servings
5 cloves garlic
1/2 cup A.1. Original Sauce
1/4 cup margarine, melted
1 Tbsp. finely chopped fresh cilantro
3/4 tsp. ground cumin
1/8 tsp. ground red pepper (cayenne)
1 beef flank steak (1-1/2 lb.), cut into thin strips
3 plum tomatoes, cut into 1/2-inch slices
2 small zucchini, cut lengthwise into thin slices
3/4 cup baby carrots, blanched
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Let's Make It
Heat grill to medium heat.
Mince 1 garlic clove; halve remaining garlic cloves. In small bowl, combine minced garlic with steak sauce, margarine and seasonings.
Thread steak strips, accordion-style, onto skewers alternately with halved garlic cloves and vegetables.
Grill 10 to 12 min. or until done, turning and basting frequently with steak sauce mixture.
Keeping It Safe
Let meat, poultry and seafood cook on the grill for a couple minutes after the last brush with a basting sauce. This prevents bacterial contamination since the basting brush was probably used on the food when it was raw.
Use Your Broiler
Heat broiler. Assemble kabobs as directed. Broil kabobs 6 inches from heat 10 to 12 min. or until done, turning and basting frequently with steak sauce mixture.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.