1 yellow pepper, seeded and cut into 1-inch pieces
1 yellow onion, cut into 1-inch pieces
1 cup cherry tomatoes
1 summer squash, cut into rounds
1 zucchini, cut into rounds
1/2 cup Ray’s No Sugar Added Original Barbecue Sauce
1/2 cup Ken’s Simply Vinaigrette Italian
Cut steak into 1-inch pieces.
In a medium bowl, pour Ray’s No Sugar Added Original Barbecue Sauce and Ken’s Simply Vinaigrette Italian and mix until combined.
Add steak pieces and coat until covered. Place in refrigerator to marinate for 2-4 hours.
Thread skewers* alternately with steak, onion, peppers, tomatoes, zucchini and summer squash and place in a baking dish.
Heat grill to medium-high heat. Grill for 8-9 minutes, rotating occasionally, until the internal temperature of the steak reaches 140-145 F for medium doneness. Brush with remaining sauce mixture after each rotation.
Remove skewers from grill and let rest for 10 minutes. Brush again with sauce and serve.
*Make sure to soak wooden (or use metal) skewers for 30 minutes before cooking so they don’t burn while on the hot grill.