Sirloin
Kabobs with Roasted
Red Pepper Dipping
Sauce
Makes 6 servings. |
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Ingredients:
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
Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely
chopped
3 cloves garlic, minced
2 jars (7 ounces each)
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
Cooking Instructions:
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, about 7 to 9
minutes for medium rare to
medium doneness, turning
once. Serve with dipping
sauce.
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.
This
recipe is an excellent
source of protein, niacin,
vitamin B6, vitamin B12,
iron and zinc.
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