Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Submitted by: Mary on 04/21/2004
2946 views
2.74 avg rating
205 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

2 lbs Boneless beef top sirloin steak, cut 1 inch thick
2 t Coarse grind black pepper
3/4 t Salt
3/4 t Sweet paprika
2 Cloves garlic, minced
Dipping Sauce:

1 T 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 C Dry white wine
2 T Tomatoe paste
3/4 t Dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 C Ready-to-serve beef broth
1 1/2 t Xanthan gum

Directions

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 xanthan gum 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.

Servings

6

Calories

8

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

 
 
Search