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Ribeye Steaks And Seasoned Vegetable Kabobs

Nutrition per serving    (USDA % daily values)
CAL
427
FAT
49%
CHOL
59%
SOD
10%

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Ingredients for 6 servings

3 beef ribeye steaks, cut 1 inch thick (about 2 pounds)

6 small red potatoes, cut in half (about 1-1/2 to 2 ounces each)

2 tablespoons finely chopped fresh oregano

1/2 teaspoon ground red pepper

2 medium yellow squash, cut into 1-inch pieces

3 tablespoons butter, melted

1 tablespoon minced garlic

Salt and ground black pepper

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