Beef Sirloin Kabobs
By Prosperity Acres On May 6th, 2013Beef 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
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 or
grape juice
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 or juice,
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
1-1/4×1-1/4×1-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 grill over medium, ash-covered coals.
Grill, covered, 5 to 7 minutes (over medium
heat on preheated gas grill, 7 to 9
minutes) for medium rare (145 F) to
medium (160 F) done, turning
occasionally. Recipe from Lancaster Farming
