Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce

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  • 1 ½ pounds boneless beef top sirloin steak, cut
  • 1 inch thick
  • ¾ teaspoon salt
  • ¾ teaspoon sweet paprika
  • 2 cloves garlic, minced

Dipping Sauce

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 jars (7 oz. each) roasted red peppers, rinsed, drained, finely chopped
  • ½ cup CGT Pinot Grigio
  • 2 tablespoons tomato paste
  • ¾ 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 the 3 cloves minced garlic; cook and stir 2 – 3 minutes or until onion is tender.
  2. Add red peppers, wine, tomato paste and thyme, stirring until tomato past 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 – 12 minutes or until slightly thickened, stirring occasionally.  Keep warm.
  3. Meanwhile cut beef steak into 1 ¼ x 1 ¼ x 1-inch pieces.  Combine pepper, salt, paprika and 2 cloves garlic in large bowl.  Add beef; toss to coat.  Thread beef pieces evenly onto six 12-inch metal skewers, leaving small spaces between pieces.
  4. Place kabobs on grid over medium, ash-covered coals.  Grill, covered, 5 – 7 minutes (over medium heat on a preheated gas grill, 7 – 9 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.

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