Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Courtesy of The Beef Checkoff
Servings: 6
Prep Time: 10 Min.
Cook Time: 20 Min.
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
* 1-1/2 lb. boneless beef top sirloin steak, cut 1-in. thick
* 2 tsp. coarse grind black pepper
* 3/4 tsp. salt
* 3/4 tsp. paprika
* 2 cloves garlic, minced
Dipping Sauce:
* 1 Tbsp. olive oil
* 1 medium onion, finely chopped
* 3 cloves garlic, minced
* 2 jars (7-oz. ea.) roasted red peppers, rinsed, drained, finely chopped
* 1/2 c. dry white wine
* 2 Tbsp. tomato paste
* 3/4 tsp. dried thyme leaves or 2 tsp. minced fresh thyme
* 1 c. ready-to-serve beef broth
* 2 tsp. cornstarch
* 2 tsp. coarse grind black pepper
* 3/4 tsp. salt
* 3/4 tsp. paprika
* 2 cloves garlic, minced
Dipping Sauce:
* 1 Tbsp. olive oil
* 1 medium onion, finely chopped
* 3 cloves garlic, minced
* 2 jars (7-oz. ea.) roasted red peppers, rinsed, drained, finely chopped
* 1/2 c. dry white wine
* 2 Tbsp. tomato paste
* 3/4 tsp. dried thyme leaves or 2 tsp. minced fresh thyme
* 1 c. ready-to-serve beef broth
* 2 tsp. cornstarch
What to do:
1. Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2-3 min. 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 10-12 min. or until slightly thickened, stirring occasionally. Keep warm.
3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-in. pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-in. metal skewers, leaving small space between pieces.
4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5-7 min. (over medium heat on preheated gas grill, 7-9 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
* Recipe Courtesy of The Beef Checkoff.
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 10-12 min. or until slightly thickened, stirring occasionally. Keep warm.
3. Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-in. pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-in. metal skewers, leaving small space between pieces.
4. Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5-7 min. (over medium heat on preheated gas grill, 7-9 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
* Recipe Courtesy of The Beef Checkoff.
Nutritional information:
Calories: 224; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 49mg; Total Carbs: 6g; Fiber: 1g; Protein: 27g; Sodium: 635mg;