Skewers of grilled top beef sirloin cubes
and colorful red and yellow bell pepper chunks, lightly seasoned
with Italian dressing, are served atop a bed of orzo, a tiny
rice-shaped pasta, flavored with fresh basil and Parmesan. Add
a tossed green salad, fresh baked corn muffins and lemon-infused
iced tea to complete the meal.
Beef Kabobs
with Parmesan Orzo
- Beef Kabobs:
- 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
Parmesan Orzo:
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: 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.
