Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

The Beef Checkoff
  • Yield: 6 servings


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


  1. 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.
  2. 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.
  3. 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.
  4. 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