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Nutrition Facts
Serving Size 278 g
(Approx. 6 Servings)
Amount Per Serving
Calories 310 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 100 mg 33%
Sodium 460 mg 19%
Total Carbohydrate 6 g 2%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 34 g
Vitamin A 15% • Iron 15%
Vitamin C 60% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Southwest Marinated Flank Steak & Veggie Kabobs

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Prep Time
1 h 10 m
Cook Time
15 minutes
Total Time
1 h 25 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Lb flank steak
1/4 cup(s) H-E-B Specialty Series Southwest Marinade
1 zucchini, sliced
1 green bell peppers, cut into 1" segments
1/2 Lb shiitake mushrooms
2 Tbsp organic olive oil
1 1/2 Tsp beef fajita seasoning
6 wooden or metal skewers
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Instructions

1
Combine flank steak and marinade in a large zipper bag or shallow pan. Refrigerate 1 hour or until ready to grill. If using wooden skewers, soak in water at least 30 minutes.
2
Meanwhile, prepare vegetable skewers by alternating zucchini and bell pepper with mushrooms. Brush with olive oil and sprinkle with fajita seasoning.
3
Heat a charcoal or gas grill to 400°F. Place skewers on grill and cook 10 minutes, turning once.
4
Leaving skewers on the grill, add flank steak, close lid and grill 2 minutes. Turn meat over and continue grilling for another 2-3 minutes with the lid open.
5
Turn meat once more and check internal temperature of meat for desired degree of doneness.
6
Remove veggie skewers and meat from grill. Allow meat to rest on cutting board 5 minutes. Thin slice steak across the grain and serve with a veggie skewer.

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