Outdoor Grill Recipes

Beef Sirloin Kebabs with Roasted Red Pepper Dipping Sauce

1 1/2 pounds boneless beef top sirloin steak, cut 1 inch thick 2 teaspoons coarse grind black pepper 3/4 teaspoon salt 3/4 teaspoon sweet paprika 2 cloves garlic, minced 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, minced 2 (7-ounce) jars 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 ready-to-serve beef broth 2 teaspoons cornstarch

1. Heat oil in large skillet over medium heat until hot. Add onionand 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
2. Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in smallbowl, mixing until smooth. Stir into pepper mixture; bring to aboil. Reduce heat to medium-low; simmer 10 to 12 minutes oruntil slightly thickened, 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 evenly onto six 12inch metal skewers, leaving small space between pieces.
4. Place kebabs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to mediumdoneness, turning once. Serve with dipping sauce.
Makes 6 servings.

Asian Beef Kebabs

1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes 1/2 cup soy sauce 1/2 cup vegetable oil 1/2 cup rice wine vinegar 2 tablespoons sesame seeds 2 tablespoons sugar 6 garlic cloves, finely minced 1 teaspoon sesame oil* 2/3 teaspoon red pepper flakes 2 ears corn, husked 2 small zucchini 4 large green onions  Wooden skewers, soaked several minutes in water

1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic, sesame oil and red pepper flakes in a small bowl.  Reserve half touse as dipping sauce. Add remaining marinade to plastic bag. Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill tomedium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut eachgreen onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drainoff water.
6. Thread meat cubes onto skewers, alternating meat pieces withcorn, zucchini and green onions. Brush once with marinade fromplastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or untilvegetables are cooked and meat thermometer inserted in meatregisters 145*F (60*C) for medium-rare. Serve with reservedmarinade for dipping and hot cooked rice, if desired.
Makes 6 servings.