Ribeye Steaks and Seasoned Vegetable Kabobs

Ingredients:
3 beef ribeye steaks, cut 1 inch thick (about 2 pounds)
6small red potatoes, cut in half (about 1-1/2 to 2 ounces each)
2tablespoons finely chopped fresh oregano
1/2teaspoon ground red pepper
2medium yellow squash, cut into 1-inch pieces
3tablespoons butter, melted
1tablespoon minced garlic
Salt and ground black pepper

Instructions:
1.Place potatoes in a 2-quart microwave-safe dish. Cover and microwave at HIGH 2 to 4 minutes or until just under fork tender. Cool slightly.
2.Meanwhile combine oregano, red pepper and garlic in small bowl; reserve half for vegetables. Press remaining seasoning mixture evenly onto both sides of each steak. Combine reserved seasoning mixture with melted butter; set aside.
3.Alternately thread vegetables onto six 8-inch metal skewers.
4.Place steaks and kabobs on grid over medium, ash-covered coals; brush kabobs with some of the seasoned butter. Grill steaks, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning once. Grill kabobs, uncovered, 10 minutes, turning once and brushing with remaining seasoned butter. Season steaks and kabobs with salt and black pepper, as desired.

Makes 6 servings.

Nutrition information per serving: 274 calories; 12 g fat (6 g saturated fat; 4 g monounsaturated fat); 80 mg cholesterol; 58 mg sodium; 13 g carbohydrate; 1.4 g fiber; 27 g protein; 8.2 mg niacin; 0.8 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 29.8 mcg selenium; 5.0 mg zinc.