These filet mignon–inspired kabobs are made with less expensive top sirloin, then skewered and grilled for a more casual take on the classic steak-house dish. Serve this warm-weather dinner with a baked potato to round out the meal.
- Prep time 25 minutes
- Total time 30 minutes
- Portion size 4 servings
Ingredients
Method
Wrap 1 piece of bacon around each piece of steak, overlapping edges of bacon slightly. Alternately thread steak, red pepper, red onion and mushrooms onto metal or soaked wooden skewers, piercing both ends of each piece of bacon to secure.
Stir together oil, rosemary and garlic; brush onto skewers. Sprinkle with salt and pepper. Place on grill over medium-high heat; close lid and grill, turning occasionally, until steak is medium-rare, about 6 minutes. Let rest for 2 minutes before serving.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 371 mg
- Sugars 4 g
- Protein 24 g
- Calories 259
- Total fat 14 g
- Potassium 595 mg
- Cholesterol 55 mg
- Saturated fat 4 g
- Total carbohydrate 8 g
%RDI
- Iron 18
- Folate 9
- Calcium 2
- Vitamin A 9
- Vitamin C 82
