Sweet Sesame Glazed Beef Kabobs
Total Recipe Time: 40 to 45 minutes
Marinade Time: 30 minutes to 2 hours
- 1 pound beef Top Sirloin Steak Boneless, cut
- 1 inch thick
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium zucchini, cut lengthwise in half, then crosswise into 1-inch pieces
- 16 canned pineapple chunks, drained
- Salt and pepper
- Uncooked quick-cooking brown rice
- 3 large cloves garlic, minced
- 2 tablespoons sesame seeds
- 2 tablespoons fresh lime juice
- 2 tablespoons honey
- 2 tablespoons soy sauce
- Cut beef steak into 1-1/4-inch pieces. Combine marinade ingredients in a small bowl. Remove and reserve 1/4 cup in a microwave-safe measuring cup. Place beef and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
- Remove steak from marinade; discard marinade. Alternately thread beef, bell pepper, zucchini and pineapple evenly onto eight 10-inch metal skewers.
- Place the kabobs on a grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season with salt and pepper, as desired.
- Meanwhile, prepare rice according to microwave package directions.
- Place the reserved marinade in the microwave. Microwave on HIGH 30 to 60 seconds or until hot and just beginning to bubble; stir after heated.
- Serve the kabobs over the rice. Drizzle with the heated marinade.
Cook's Tip: To determine the temperature of the coals, cautiously hold palm of hand above coals at cooking height. Count the number of seconds before the heat forces you to pull it away: 4 seconds for medium coals
Nutrition information per serving: 352 calories; 7 g fat (2 g saturated fat; 2 g monounsaturated fat); 49 mg cholesterol; 294 mg sodium; 40 g carbohydrate; 3.4 g fiber; 31 g protein; 9.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 31.1 mcg selenium; 5.3 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of fiber and iron.
Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Total Recipe Time: 35 minutes
- 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
- 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, 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.
Cook's Tip: To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
Nutrition 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.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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