Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Print Category Filet mignon and Undercut fillet Thematic No thematic Source courtesy of National Cattlemen's Beef Association Evaluation
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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
- 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
Preparation
- 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.
Cook commentary
Makes 6 servings
*Recipe and photograph provided courtesy of National Cattlemen's Beef Association.
*Nutritional Information Per Serving (1/6 of recipe):
224 calories;
7 g fat (2 g saturated fat;
4 g monounsaturated fat);
49 mg cholesterol;
635 mg sodium;
6 g carbohydrate;
1.1 g fiber;
27 g protein;
7.8 mg niacin;
0.6 mg vitamin B6;
1.5 mcg vitamin B12;
2.1 mg iron;
31.1 mcg selenium;
4.0 mg zinc;
100.7 mg choline.
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