Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month

Oklahoma Beef Council Recipe of the Month

Beef Kabobs with Parmesan Orzo
Makes 4 servings

Ingredients:

1 pound boneless beef top sirloin steak, cut 1 inch thick
2 red or yellow bell peppers, cut into 1-inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced

Parmesan Orzo
1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil

Cooking Instructions:

1. Soak eight 8-inch bamboo skewers in water 10 minutes.

2. Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.

3. Toss orzo ingredients in medium bowl; keep warm.

4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.

Nutrition information per serving: 370 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 148 mg sodium; 36 g carbohydrate; 2.3 g fiber; 33 g protein; 10.3 mg niacin; 0.7mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 31.4 mcg selenium; 5.6 mg zinc.

As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.