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 onion and 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 small bowl, mixing
until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to
medium-low; simmer 10 to 12 minutes or until 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 12- inch
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-medium doneness,
turning once. Serve with dipping sauce.
Makes 6 servings.