Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

Ingredients:
1-1/2pounds boneless beef top sirloin steak, cut 1 inch thick
2teaspoons coarse grind black pepper
3/4teaspoon salt
3/4teaspoon sweet paprika
2cloves garlic, minced

Dipping Sauce:
1tablespoon olive oil
1 medium onion, finely chopped
3cloves garlic, minced
2jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
1/2cup dry white wine
2tablespoons tomato paste
3/4teaspoon dried thyme leaves, crushed or 2 teaspoons minced fresh thyme
1cup ready-to-serve beef broth
2teaspoons cornstarch

Instructions:
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 kabobs 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.

Nutrition information per serving: 235 calories; 28 g protein; 8 g carbohydrate; 9 g fat; 689 mg sodium; 76 mg cholesterol; 4.3 mg niacin; 0.5 mg vitamin B6; 2.5 mcg vitamin B12; 3.9 mg iron; 5.7 mg zinc.