Victoria's Biggest Loser Week 4
July 10, 2012 at 2:10 a.m.
Updated July 11, 2012 at 2:11 a.m.
Sirloin Supreme Grilled Kabobs
Prep Time: 15 minutes
Grill Time: 10 minutes
• 31/2 pounds (1-inch thick) sirloin steak
• 1 red onion, cut into 8 wedges
• 1 red bell pepper, cut into 8 wedges
• 1 large zucchini cut into 8 rounds
• 8 large button mushrooms
• 2 Tbsp. Hill County Fare canola oil
• 1 Tbsp. H-E-B Texas originals steak seasoning
• 8 metal skewers
Trim fat off the sirloin steak and cut in 24 equal size cubes
Combine the beef cubes, red onion wedges, red bell pepper, zucchini slices, button mushrooms and canola oil in a large zipper bag. Season the mixture with the steak seasoning, seal the bag and turn over several times to coat all ingredients. Refrigerate for 30 minutes to marinate.
Thread the metal skewers in the following order: onion wedge, beef cube, red bell pepper, beef cube, zucchini, beef cube and mushroom. Prepare charcoal or gas grill to 400 degrees. Grill the kabobs for 3 minutes per side and depending on the degree of doneness desired.
Makes: 8 servings
Nutrition Facts: 1 kabob
Calories 280, total fat 11 g, saturated fat 3.5 g, cholesterol 125 mg, sodium 340 mg, total carbohydrates 10 g, dietary fiber 3 g, sugars 5 g, protein 35 g.
Exchange: 1 vegetable, 5 meats, 1/2 fat
You can read about his journey in his blog here.
Starting Weight: 343
Current Weight: 320
Exercise: Reuben Ybarra had a sciatic nerve flare up and has been told to keep the exercise to a minimum for several days. Ybarra will focus on water aerobics this week because it will be easier on his back.