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.
|1||boneless beef top sirloin steak (about 1 pound)|
|1‑1/2||teaspoons black peppercorns, crushed|
|1||clove garlic, minced|
|1||medium onion, cut into 12 wedges|
|Cherry tomato halves (optional)|
- Cut beef into 1-inch pieces. Combine peppercorns, garlic, salt and paprika in shallow dish. Add beef; toss to coat.
- 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.
This recipe appears in: Beef
|Serving Size:||1 kabob (without tomato garnish)|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||26 %|