Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients:
| 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 (7-ounce) jars | roasted red peppers, rinsed |
| 1/2 cup | dry white wine |
| 2 tablespoons | tomato paste |
| 3/4 teaspoon | dried thyme leaves, crushed or 2 tsp. minced fresh thyme |
| 1 cup | ready-to-serve beef broth |
| 2 teaspoons | cornstarch |
Directions:
To make dipping sauce:
• 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, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.
Source: myrecipes.com
