Recipe from Macey's

Rib Eye Steaks with Vegetable Kabobs

Servings: 6
Ingredients 2 lbs rib eye steaks
6 small red potatoes, cut in half
2 Tbs oregano, minced1/2 tsp cayenne pepper
1 Tbs garlic, minced
2 medium yellow squash, cut in 1-inch pieces
3 Tbs butter, melted

Directions
Place potatoes in a 2-quart microwave-safe dish. Cover and microwave on high heat for 2 to 4 minutes, until just fork tender. Cool slightly. In a small bowl, combine oregano, cayenne and garlic. Press half of the seasoning evenly onto both sides of steak. Combine remaining seasoning with melted butter and set aside. Alternately thread vegetables onto metal skewers. Heat grill to medium. Brush kabobs with some of the seasoned butter. Grill steaks 11 to 14 minutes, turning once, for medium doneness. Grill kabobs, 10 minutes, turning once and brushing with remaining butter.