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Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce


1 ½ pounds boneless top sirloin steak, cut 1-inch thick
2 teaspoons coarse ground black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 garlic cloves, minced
Roasted Red Pepper Dipping Sauce:
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
2 jars (7 ounces each) roasted red peppers, rinsed, drained and finely chopped
½ cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme leaves, crushed, or 2 teaspoons fresh thyme, minced
1 cup ready-to-serve beef broth
2 teaspoons cornstarch


1. Cut steak into 1-inch cubes. Combine pepper, salt, paprika and 1 garlic clove in large bowl. Add beef and toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 2. Place kabobs on grill over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium-rare to medium doneness, turning once. 3. Heat oil in large skillet over medium heat until hot. Add onion and 3 garlic clove and cook 2 to 3 minutes or until onion is tender, stirring frequently. 4. 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 and bring to a boil. Reduce heat to medium-low and simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.