Delicious Peppercorn Beef Kabobs: Easy Recipe & Tender Sirloin Tips

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.

INGREDIENTS

1 boneless beef top sirloin steak (about 1 pound) 1‑1/2 teaspoons black peppercorns, crushed 1 clove garlic, minced 1/2 teaspoon salt 1/2 teaspoon paprika 1 medium onion, cut into 12 wedges Cherry tomato halves (optional)

PREPARATION:

1. Cut beef into 1-inch pieces. Combine peppercorns, garlic, salt and paprika in shallow dish. Add beef; toss to coat.
2. 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 NUTRITIONAL INFORMATION: Serving Size: 1 kabob (without tomato garnish) Sodium 339 mg Protein 25 g Fiber 1 g Carbohydrate 3 g Cholesterol 54 mg Saturated Fat 2 g Total Fat 4 g Calories from Fat 26 % Calories 158 DIETARY EXCHANGE: Meat 3