Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
The Beef Checkoff
- Yield: 6 servings
Ingredients
- Kabobs:
- 1 1/2pounds boneless beef top sirloin steak, cut 1-inch thick
- 2teaspoons coarse grind black pepper
- 3/4teaspoon salt
- 3/4teaspoon sweet paprika
- 2-- garlic cloves, minced
- Dipping Sauce:
- 1tablespoon olive oil
- 1medium onion, finely chopped
- 3-- garlic cloves, minced
- 2-- (7-ounce) jars roasted red peppers, rinsed, drained, finely chopped
- 1/2cup dry white wine
- 2tablespoons tomato paste
- 3/4teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
- 1cup ready-to-serve beef broth
- 2teaspoons cornstarch
Instructions
- Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
- Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
- Meanwhile cut beef steak into 1 1/4 x 1 1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145F) to medium (160F) doneness, turning once.
Nutritional Info *per serving
- Calories 224
- Fat 7g
- Saturated Fat 2g
- Monounsaturated Fat 4g
- Cholesterol 49g
- Sodium 635mg
- Carbohydrate 6g
- Fiber 1.1g
- Protein 27g
