| Recipe info |
Category:
Kabobs
Rating:
0.00
Contributor:
n/a
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Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
1-1/2 lbs. boneless beef top sirloin steak, cut 1-inch thick
2 tsp. coarse grind black pepper
3/4 tsp. salt
3/4 tsp. sweet paprika
2 cloves garlic, minced
Dipping Sauce:
1 Tbsp. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7 oz. each) roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 Tbsp. tomato paste
3/4 tsp. dried thyme leaves, crushed or 2 tsp. minced fresh thyme
1 cup ready-to-serve beef broth
2 tsp. cornstarch
Prep: 20 minutes
Cook: 20 minutes
Servings: Serves 6
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 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, about 7 to 9 minutes for medium rare to medium doneness, turning once. Serve with dipping sauce.
If using bamboo skewers, soak 10 minutes in water to prevent burning.
Nutrition information per serving:
235 calories; 28 g protein; 8 g carbohydrate; 9 g fat; 689 mg sodium; 76 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 5.7 mg zinc. |
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