INGREDIENTS:

• • 1 beef Top Sirloin Steak Boneless, about 1-1/2 pounds, cut 1 inch thick

• • 2 teaspoons coarse grind black pepper

• • 3/4 teaspoon salt

• • 3/4 teaspoon sweet paprika

• • 2 teaspoons minced garlic

Dipping Sauce:

• • 1 tablespoon olive oil

• • 1 medium onion, finely chopped

• • 1 tablespoon minced garlic

• • 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 unsalted beef broth

• • 2 teaspoons cornstarch

COOKING:

1. 1. Heat oil in large skillet over medium heat until hot. Add onion and 3 teaspoons 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.

1. 1. Meanwhile cut beef Top Sirloin Steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.

1. 1. 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. Serve with Dipping Sauce.

SAFE HANDLING TIPS:

• • Wash hands with soap and water before cooking and always after touching raw meat.

• • Separate raw meat from other foods.

• • Wash all cutting boards, utensils, and dishes after touching raw meat.

• • Do not reuse marinades used on raw foods.

• • Wash all produce prior to use.

• • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.

• • Cook Ground Beef to 160°F as measured by a meat thermometer.

• • Refrigerate leftovers promptly.

NUTRITION: