Beef Sirloin
Kabobs with Roasted Red Pepper Dipping Sauce
1 1/2 pounds boneless
beef top sirloin steak, cut 1-inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 cloves garlic, minced
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7-ounce each) jars roasted red peppers, rinsed, drained, finely
chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons
minced fresh thyme
1 cup ready-to-serve beef broth
2 teaspoons cornstarch
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, about 7 to 9 minutes
for medium rare to medium doneness, turning once. Serve with
dipping sauce
Makes 6 servings.
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.
Recipe and photograph provided
courtesy of National Cattlemen's Beef Association.
