2 tbsp. ketchup
1/2 c. canola oil
1/3 c. red wine vinegar
2 to 3 cloves, minced
1 tsp. Worcestershire sauce
1/2 tsp. crushed rosemary (dried)
1/2 tsp. dried marjoram
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 1/2 lb. boneless beef sirloin steak
1/2 lb. whole fresh mushrooms
1 1/2 c. cherry tomatoes
2 medium onions, cut into wedges
2 small bell peppers, cut into 1-inch pieces

In large resealable bag, combine ketchup, oil, vinegar, seasonings and Worcestershire sauce; set aside. Cut steak into 1-inch cubes (trim fat off if necessary). Add meat and vegetables to ketchup marinade. Seal bag and turn to coat; refrigerate overnight.

Drain and discard marinade. Alternate beef and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 to 6-inches from heat for 6 to 8 minutes. Turn kabobs; cook 4 to 6 minutes longer or until beef reaches desired doneness.

Yields 6 servings.

Cal-428, CHO-9, Pro-37, Fat-27.