Beef Sirloin Kabobs with Red Pepper Sauce
Servings: 8
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Calories: 176
Carbs: 6 grams
Protein: 21 grams
Fat: 7 grams
Cholestrol: 57 mg
Sodium: 517 mg
Exchanges: 1 Vegetable
3 Meats
Ingredients:
1 Tbsp Olive Oil
1 medium onion
3 cloves garlic, minced
2 (7 oz each) roaster red peppers, rinced, drained and finely chopped
1/2 cup dry white wine
2 Tbsp tomato paste
3/4 tsp dried thyme leaves, crushed or 2 tsp minced fresh thyme
1 clove beef broth
2 tsp cornstarch
1 1/2 lbs boneless beef top sirloin steak cut to 1 inch
2 tsp coarse grind black pepper
3/4 tsp salt
3/4 tsp sweet paprika
2 cloves garlic mined
Instructions:
1. Heat oil in large skillet over medium heat until hot. Ad onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
2. Heat oil in large skillet over medium heat until hot. Ad onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
3. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended.
4. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended.
5. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10-12 minutes or until slightly thickened, stirring occasionally. Keep warm.
6. Meanwhile, cut beef steak into 1 1/4
7. Place kabobs on grill over medium, ash-covered coals. Grill, covered, about 7-9 minutes for medium rare to medium doneness, turning once.
8. Serve with dipping sauce.
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