Courtesy of The Beef Checkoff
6Servings•10 Min.Prep Time•20 Min.Cook Time•
原料：
1-1/2 lb. boneless beef top sirloin steak, cut 1-in. thick
2 tsp. coarse grind black pepper
3/4 tsp. salt
3/4 tsp. paprika
2 cloves garlic, minced
-
Dipping Sauce:
1 Tbsp. olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 jars (7-oz. ea.) roasted red peppers, rinsed, drained, finely chopped
1/2 c. dry white wine
2 Tbsp. tomato paste
3/4 tsp. dried thyme leaves or 2 tsp. minced fresh thyme
1 c. ready-to-serve beef broth
2 tsp. cornstarch
说明：
- Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2-3 min. 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 10-12 min. or until slightly thickened, stirring occasionally. Keep warm.
- Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-in. pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-in. metal skewers, leaving small space between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5-7 min. (over medium heat on preheated gas grill, 7-9 min.) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
- Recipe Courtesy of The Beef Checkoff.
营养：
| 成分 | 数值 |
|---|
| Calories | 224 |
| Total Fat | 7g |
| Saturated Fat | 2g |
| Cholesterol | 49mg |
| Total Carbs | 6g |
| Fiber | 1g |
| Protein | 27g |
| Sodium | 635mg |