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Ingredients
| beef tenderloins: 1 lb (steaks) |
| sirloin steak: 1.5 lbs (boneless) |
| black pepper: 2 tsp (grind) |
| salt: 3/4 tsp |
| paprika: 3/4 tsp (sweet) |
| garlic: 2 cloves (minced) |
| olive oil: 1 Tbl |
| onions: 1 (chopped) |
| garlic: 3 cloves (minced) |
| canned sweet red peppers: 14 oz (chopped) |
| white wine: 1/2 cup (dry) |
| canned tomato paste: 2 Tbl |
| dried thyme (ground): 3/4 tsp (crushed) |
| soup - beef broth: 1 cup |
| cornstarch: 2 tsp |
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Credit: allrecipes.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
6 serving(s)
Tags
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 2 cloves minced 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 degrees F) to medium (160 degrees F) doneness, turning once. Serve with dipping sauce.