3 beef rib eye steaks, cut 1 inch thick
6 small red potatoes, halved
4 teaspoons minced fresh oregano leaves, divided
¼ teaspoon ground red pepper
2 medium yellow squash, cut into 1 inch pieces
3 tablespoons butter or margarine, melted
1 large clove garlic, crushed
salt and pepper, as desired
Place potatoes in 11 3/4 x 7 1/2 inch microwave safe baking dish. Cover and microwave at high 6 to 7 minutes or until barely fork tender, rearranging potatoes after 3 minutes. Meanwhile combine 2 teaspoons oregano and red pepper; sprinkle on both sides of beef rib eye steaks; reserve. Alternately thread cooked potatoes and squash on six 8 inch skewers. Combine butter, garlic and remaining 2 teaspoons oregano; brush half of mixture over vegetables. Place steaks and kabobs on grid over medium coals. Grill steaks 9 to 12 for rare to medium, turning once; grill kabobs 10 minutes, turning once and brushing with remaining butter mixture. Season steak and vegetables with salt and pepper to taste. 6 servings.
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