Place potatoes in 8 x 8-inch microwave safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until potatoes are just tender, stirring once. Cool slightly.

Cut beef steak into 1-1/4-inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 tablespoons of the dressing; toss to coat. Alternately thread beef and vegetables onto eight 9-inch metal skewers.

Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Drizzle kabobs with remaining 2 tablespoons dressing before serving.

Recipe and Photo Courtesy of The Washington State Beef Commission.