Grilled Steak with Vegetable Kabobs and Summer Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Directions

Carefully thread potatoes, mushrooms and onions on 4 (8 to 10-inch) wooden skewers.

Stir together olive oil and pepper-herb seasoning packet from salad kit in small bowl. Brush kabobs and steak with pepper seasoning mixture. Grill kabobs over medium-high heat, turning as needed, 8 to 10 minutes or until vegetables are tender. Grill steak, turning once, to desired doneness. Let stand 5 minutes. Cut into thin slices.

Combine remaining salad ingredients in large bowl, except Summer Vinaigrette. Toss with dressing. Divide salad mixture on 4 large plates. Arrange kabobs and sliced steak on each.

Yield:	Serves 4

What's Needed:

8 very small DOLE® Red Potatoes, partially cooked
8 medium DOLE White or Brown Button Mushrooms
1/2 medium DOLE Onion, cut into 1-inch chunks or wedges
2 to 3 tablespoons olive oil
1 pkg. DOLE All Natural Endless Summer™ Salad Kit
1 to 1-1/4 pounds beef ribeye steak

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Recipe brought
to you by Amy Tobin

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