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Beef Sirloin Kabobs with Roasted Red Pepper dipping sauce (6/27/2008)

Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
(recipe courtesy of Beef it's what's for dinner-dot com)

1 ½ pounds boneless beef top sirloin, cut 1 inch thick
2 teaspoons coarse grind black pepper
¾ teaspoon salt
¾ teaspoon sweet paprika
2 cloves garlic, minced

Dipping Sauce
1 tablespoon olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
2 (7 oz.) jars roasted red peppers, rinsed, drained, finely chopped
½ cup dry white wine
2 tablespoons tomato paste
¾ teaspoon dried thyme leaves, crushed
1 cup beef broth
2 teaspoons cornstarch


Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2-3 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 a small bowl, mixing until smooth. Stir into pepper mixture; bring to boil. Reduce heat to medium-low; simmer 10-12 minutes or until slightly thickened, stirring occasionally. (If you wish, you can puree pepper sauce in blender for a few seconds and return to pan). Keep warm.

Meanwhile cut beef steak into 1 ¼ x 1 ¼ x 1-inch pieces. Combine pepper, salt, paprika and 2 cloves minced garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch skewers, leaving small space between pieces.

Spread some vegetable oil on paper towel and wipe down grill grate. Heat grill to medium. Place kabobs on grill over medium heat, cover and grill 7-9 minutess for medium rare to medium doneness, turning once. Serve with dipping sauce.

This week's recommended wine from Van's Liquor Store in East Dubuque-Kim Crawford Sauvignon Blanc.

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