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Steak-Through-the-Heart Bites

 Steak-Through-the-Heart Bites
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!
16 ServingsPrep: 30 min. + standing Grill: 5 min.

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

Directions

  • 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.

2 of 2

Steak-Through-the-Heart Bites (continued)

Directions (continued)

  • 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. Yield: 16
  • appetizers (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.