Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce Recipe

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
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  • 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
  • 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, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.
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