Beef Kabobs With Roasted Red Pepper Sauce - cooking recipe

Ingredients

1 1/2 lbs boneless beef top sirloin steaks, 1 inch thick
2 teaspoons ground black pepper
3/4 teaspoon salt
3/4 teaspoon sweet paprika
2 garlic cloves, minced
Dipping Sauce
1 tablespoon olive oil
1 medium onion, chopped finely
3 garlic cloves, minced
2 (7 ounce) jars roasted red peppers, drained, rinsed and finely chopped
1/2 cup dry white wine
2 tablespoons tomato paste
3/4 teaspoon dried thyme, crushed or 2 teaspoons minced fresh thyme
1 cup beef broth
2 teaspoons cornstarch

Preparation

Heat oil in skillet over medium heat.
Add onion and 3 garlic cloves, saute and stir for 2-3 minutes until onion is tender.
Add peppers, wine, tomato paste and thyme, stir.
Combine broth and cornstarch in a bowl and whisk until smooth.
Stir into pepper mixture and bring to a soft boil.
Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
Cut beef into 1 inch cubes.
Combine ground pepper, salt, paprika and garlic cloves in a bowl.
Add beef and toss to coat.
Thread beef onto six 12-inch skewers leaving small spaces between pieces.
Place kabobs on a rack so beef is 3 to 4 inches from heat.
Broil 9-11 minutes for medium rare to medium doneness.
Serve with dipping sauce.