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Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

 Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Recipe Courtesy of The Beef Checkoff
6 ServingsTotal Time: 35 min.

Ingredients

  • 1-1/2 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
  • 2 teaspoons coarse grind black pepper
  • 3/4 teaspoon salt
  • 3/4 teaspoon sweet paprika
  • 2 cloves garlic, minced
  • DIPPING SAUCE:
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 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 ready-to-serve beef broth
  • 2 teaspoons cornstarch

Directions

  • 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

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Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce (continued)

Directions (continued)

  • 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 1 clove 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. Yield: 6 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.