It's Beef Week -- Part 2 -- Beef Kebobs with Roasted Red Pepper Dipping Sauce

Today's post is the second in a series about lean beef meals I am preparing for my family with help from the Beef It's What's for Dinner website. I typically purchase the same cuts of beef each grocery shopping trip. After spending some time on the website, I discovered a few new lean cuts of beef for my family to try. Armed with my next beef recipe, my shopping list, and a copy of the Lean Beef Wallet card, I headed to the grocery store. Here are a few handy hints from the website to follow on your next shopping trip for beef:

Make the refrigerated meat case your last stop to ensure that beef stays cold as long as possible until you get home.

Choose packages that are cold, tightly and completely wrapped with no tears or punctures.

Be sure the packages do not contain excessive liquid – this can be an indication of problems with temperature or storage.

For vacuum-packaged beef, be sure that the seal has not been broken and that the package is not leaking.

Choose beef with a bright cherry-red color, without any grayish or brown blotches.

A darker purplish-red color is typical of vacuum-packaged beef. Once exposed to oxygen, beef will turn from a darker red to bright red.

Choose steaks and roasts that are firm to the touch, not soft.

Don’t forget to check the “sell by” date printed on the package label. If you can’t read it or it’s not there, select a different package of beef.

Back from shopping, I prepared Beef Kebobs with Roasted Red Pepper Dipping Sauce which is a quick dinner that would also make a tasty appetizer. A dry rub of pepper (I decreased the amount of pepper in the recipe to 1 teaspoon), salt, paprika and minced garlic is tossed with the beef cubes and threaded on skewers before being grilled or broiled. The red pepper sauce enhances the flavor of the grilled sirloin and is more unique than barbecue sauce or ketchup.


The sauce ingredients involve some chopping and simmering. I slightly changed the sauce recipe from the one listed on the website in that I blended the cooked sauce with an immersion blender to make it less chunky and easier for dipping.

Making dinner time unique and fun is one way to have kids try new foods. This recipe has a high fun quotient with the steak served on a skewer. Who doesn't like to eat food on a stick? Kids also love sauces for dipping and this recipe has a new one for them to try.

There was a pleasantly surprising spicy bite from the rub on the beef cubes, but the red pepper sauce cooled the heat. I can see serving the sauce as a bruschetta topping or tossed with hot pasta and fresh basil also. My family gave the recipe a thumbs up, and I will be adding it to my summer barbecuing rotation.


Beef Kebobs with Roasted Red Pepper Dipping Sauce

adapted from Beef Kebobs with Roasted Red Pepper Dipping Sauce

serves 6

1-1/2 pounds boneless beef top sirloin steak, cut 1 inch thick
1 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 (I subbed 1 tsp. beef bouillon in 1 cup water)
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-inch pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 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 to medium, turning once. Serve with dipping sauce.

Nutrition information per serving: 235 calories; 28 g protein; 8 g carbohydrate; 9 g fat; 689 mg sodium; 76 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 5.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc.