Weight Loss Recipes


Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce Recipes

Serves 4 | Cook Time: 35 min


Ingredients

  • 1-1/2 pounds boneless beef top sirloin steak, 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, minced
  • 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 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.

Nutritional Information Per Serving

  • 224 calories
  • 7 g fat (2 g saturated fat 4 g monounsaturated fat)
  • 49 mg cholesterol
  • 635 mg sodium
  • 6 g carbohydrate
  • 1.1 g fiber
  • 27 g protein
  • 7.8 mg niacin
  • 0.6 mg vitamin B6
  • 1.5 mcg vitamin B12
  • 2.1 mg iron
  • 31.1 mcg selenium
  • 4.0 mg zinc
  • 100.7 mg choline

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