Beef Kabobs with Parmesan Orzo
Skewers of grilled cubes of top beef sirloin and colorful red and yellow bell pepper chunks, lightly seasoned with an Italian dressing, are served atop a bed of orzo, a tiny rice-shaped pasta, flavored with fresh basil and Parmesan.
1 pound boneless beef top sirloin steak, cut 1-inch thick
2 red or yellow bell peppers, cut into 1-inch pieces
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 tablespoon prepared Italian dressing
2 large cloves garlic, minced
1 cup uncooked orzo pasta, cooked
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons freshly shredded Parmesan cheese
2 teaspoons olive oil
- Soak eight 8-inch bamboo skewers in water 10 minutes.
- Cut beef steak into 1 1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
- Toss orzo ingredients in medium bowl; keep warm.
- Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.
Makes 4 servings.
Nutrition Information Per Serving (1/4 of recipe): 381 calories; 33 g protein; 35 g carbohydrate; 12 g fat; 135 mg sodium; 78 mg cholesterol; 6.1 mg niacin; .5 mg vitamin B6; 2.5 mcg vitamin B12; 4.5 mg iron; 6.2 mg zinc.
Recipe and photograph provided courtesy of The Cattlemen's Beef Board.