Trim fat from meat. Cut meat into 1-inch cubes. Place meat cubes in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine salad dressing, thyme, Worcestershire sauce, and garlic powder. Pour marinade over meat. Seal bag; turn to coat meat. Marinate in the refrigerator for 4-6 hours, turning the bag occasionally. Meanwhile, place twelve 10-inch wooden skewers in a shallow dish; add enough water to cover. Soak for 30 minutes; drain. In a large saucepan cook potatoes in enough lightly salted boiling water to cover for 7 minutes; drain. Drain steak reserving marinade. On skewers, alternately thread meat, sweet peppers, onion and potatoes, leaving a 1/4 inch space between pieces. Grill skewers on the rack of an uncovered grill directly over medium heat until meat is desired doneness, turning once and brushing occasionally with reserved marinade up to the last 5 minutes of grilling. Allow 12-14 minutes for medium doneness. Discard any remaining marinade.
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 131 (41%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 53.3mg||16 %|
|Sodium 149.6mg||5 %|
|Potassium 890.1mg||23 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 17.9g|
|Protein 25.4g||36 %|
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Calories per serving: 319
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