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Southwest Roasted Salmon Corn
Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.
Peppercorn Beef Kabobs
Yield: Makes 4 servings
Sirloin steaks are cut from the beef loin, which is where the most tender cuts of meat are from.
Ingredients:
1
boneless beef top sirloin steak (about 1 pound)
1-1/2
teaspoons black peppercorns, crushed
1
clove garlic, minced
1/2
teaspoon salt
1/2
teaspoon paprika
1
medium onion, cut into 12 wedges
Cherry tomato halves (optional)
Preparation:
1.
Cut beef into 1-inch pieces. Combine peppercorns, garlic, salt and paprika in shallow dish. Add beef; toss to coat.
2.
Thread an equal number of beef pieces onto each of four 12-inch skewers along with 3 onion wedges. (If using bamboo skewers, soak in water 20 to 30 minutes before using, to prevent them from burning.) Place kabobs on rack in broiler pan. Broil 3 to 4 inches from heat source 9 to 12 minutes, turning occasionally. Garnish with tomatoes, if desired.
Nutritional Information:
| Serving Size: 1 kabob (without tomato garnish) | |
| Sodium | 339 mg |
| Protein | 25 g |
| Fiber | 1 g |
| Carbohydrate | 3 g |
| Cholesterol | 54 mg |
| Saturated Fat | 2 g |
| Total Fat | 4 g |
| Calories from Fat | 26 % |
| Calories | 158 |
Dietary Exchange:
| Meat | 3 |
This recipe appears in:
Beef
