Steak-Through-the-Heart Bites Recipe

Steak-Through-the-Heart Bites Recipe photo by Taste of Home

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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!

This recipe is:

Diabetic Friendly

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Steak-Through-the-Heart Bites Recipe

Prep: 30 min. + standing Grill: 10 min.

Yield: 8 Servings

30 10 40

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
KABOBS:
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 eight pieces

Directions

Broil peppers 4 in. from the 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; cover and let stand for 20 minutes.
Peel off and discard charred skins; remove stems and seeds. Place peppers in a food processor. Add the oil, vinegar, anchovies and thyme. Cover and process until blended.
For kabobs, combine the oil, paprika, thyme, salt and pepper; rub over beef. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until meat reaches desired doneness, turning once. Thread beef onto skewers. Serve with red pepper sauce. Yield: 8 kabobs (2 cups sauce).

Nutritional Facts 1 steak with 1/4 cup sauce equals 280 calories, 17 g fat (4 g saturated fat), 51 mg cholesterol, 262 mg sodium, 6 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.

Originally published as Steak-Through-the-Heart Bites in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p238