Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month April 2003

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Servings: 6

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 1/2 cup dry white wine
2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped 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

Cooking instructions:

1. 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.

2. 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.

3. 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.

4. 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.

Nutrition information per serving: 235 calories; 28 g protein; 8 g carbohydrate; 9 g fat; 689 mg sodium; 76 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 5.7 mg zinc.