STEAK-THROUGH-THE-HEART BITES

Steak-Through-the-Heart Bites image

Our Test Kitchen staff enhances the already fabulous flavor of beef kabobs by topping them with a colorful roasted red pepper sauce. Guests will fall in love with these appetizers!

Provided by Taste of Home

Time 35m

Yield 16 appetizers (2 cups sauce).

Number Of Ingredients 12

Ingredients

4 large sweet red peppers
1/4 cup olive oil
1 tablespoon white wine vinegar
2 anchovy fillets
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
BEEF:
2 tablespoons olive oil
2 teaspoons paprika
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 pounds beef tenderloin, cut into 16 pieces

Steps:

Preheat broiler. Place peppers on a broiler pan. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Peel off and discard charred skins. Remove stems and seeds. Place peppers in a food processor. Add oil, vinegar, anchovies and thyme; process until blended., For beef, mix oil, paprika, thyme, salt and pepper; rub over beef. Grill, covered, over medium heat or broil 4 in. from heat for 4-5 minutes or until meat reaches desired doneness, turning once. Thread beef onto appetizer skewers. Serve with red pepper sauce.

Nutrition Facts : Calories 280 calories, Fat 17g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 262mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges