Ingredients
- Dipping Sauce:
- 1- 1/2 lb boneless beef top sirloin steak, cut 1" thick
- 2 tsp coarse grind black pepper
- 3/4 tsp salt
- 3/4 tsp sweet paprika
- 2 cloves garlic, minced
- 1 Tbs 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 Tbs tomato paste
- 3/4 tsp dried thyme leaves, crushed or 2 tsp minced fresh thyme
- 1 cup beef broth
- 2 tsp arrowroot
Preparation
Step 1
1 Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir until onion is tender.
2 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, simmer 10 to 12 minutes, stirring occasionally. Keep warm.
3 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 onto six 12-inch skewers.
4 Place on grid over medium, ash-covered coals. Grill, covered, 7 to 9 minutes for medium rare to medium doneness, turning once. Serve with dipping sauce