Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
By Wisconsin Beef Council.
Ingredients:1-1/2 pounds beef Top Sirloin Steak boneless, cut 1 inch thick2 teaspoons coarse grind black pepper3/4 teaspoon salt3/4 teaspoon sweet paprika2 cloves garlic, mincedDipping Sauce:1 tablespoon olive oil1 medium onion, finely chopped3 cloves garlic, minced2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped1/2 cup dry white wine2 tablespoons tomato paste3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme1 cup ready-to-serve beef broth2 teaspoons cornstarchDirections: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, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally.
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