Best Beef Sirloin Kabobs With Roasted Red Pepper Dipping Sauce Recipes

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce image

Provided by BIWFD

Categories Appetizer

Time 35m

Yield Makes 6 servings

Number Of Ingredients 14

1 beef Top Sirloin Steak Boneless, about 1-1/2 pounds, cut 1 inch thick
2 teaspoons coarse grind black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 teaspoons minced garlic
1 tablespoon olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1 cup unsalted beef broth
2 teaspoons cornstarch

Steps:

Heat oil in large skillet over medium heat until hot. Add onion and 3 teaspoons 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 Top Sirloin Steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 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, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Serve with Dipping Sauce.

Nutrition Facts : Calories 220

Beef Kabobs With Roasted Red Pepper Sauce image

Provided by Chipfo

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 lbs boneless beef top sirloin steaks, 1 inch thick
2 teaspoons ground black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 garlic cloves, minced
1 tablespoon olive oil
1 medium onion, chopped finely
3 garlic cloves, minced
2 (7 ounce) jars roasted red peppers, drained, rinsed and finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme, crushed or 2 teaspoons minced fresh thyme
1 cup beef broth
2 teaspoons cornstarch

Steps:

Heat oil in skillet over medium heat.
Add onion and 3 garlic cloves, sauté and stir for 2-3 minutes until onion is tender.
Add peppers, wine, tomato paste and thyme, stir.
Combine broth and cornstarch in a bowl and whisk until smooth.
Stir into pepper mixture and bring to a soft boil.
Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
Cut beef into 1 inch cubes.
Combine ground pepper, salt, paprika and garlic cloves in a bowl.
Add beef and toss to coat.
Thread beef onto six 12-inch skewers leaving small spaces between pieces.
Place kabobs on a rack so beef is 3 to 4 inches from heat.
Broil 9-11 minutes for medium rare to medium doneness.
Serve with dipping sauce.