Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 1/2 pound(s) boneless beef top sirloin steak, cut 1 inch thick |
2 teaspoon(s) coarse grind black pepper |
3/4 teaspoon(s) salt |
3/4 teaspoon(s) sweet paprika |
2 cloves garlic, minced |
1 tablespoon(s) olive oil |
1 medium onion, finely chopped |
3 cloves garlic, minced |
2 7-ounce jar(s) roasted red peppers, rinsed, drained, finely chopped |
1/2 cup(s) dry white wine |
2 tablespoon(s) tomato paste |
3/4 teaspoon(s) /¢ dried thyme leaves, crushed or 2 teaspoons minced fresh thyme |
1 cup(s) ready-to-serve beef broth |
2 teaspoon(s) cornstarch |
Directions:
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 (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.
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