Peppercorn Beef Kabobs the Editors of Publications International, Ltd.
Peppercorn Beef Kabobs
Sirloin steaks are cut from the beef loin, which is where the most tender cuts of meat are from.
Makes 4 servings
|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.
|Serving Size:||1 kabob (without tomato garnish)|
|Calories from Fat||26 %|
|Total Fat||4 g|
|Saturated Fat||2 g|
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