Sizzling Sirloin Kabobs on a Bed of Orzo

  • Yield 4 servings

Beef and bell peppers are skewered, grilled and served over hot orzo.

sizzling_sirloin_kabobs_on_a_bed_of_orzo
The Beef Checkoff

Ingredients

Kabobs:
1 pound beef top sirloin steak, cut 1-inch thick
2 -- green, red and/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 garlic cloves, minced
-- Salt and pepper
Orzo:
1 cup uncooked orzo pasta, cooked according to package directions
2 to 3 tablespoons chopped fresh basil or parsley
2 tablespoons shredded Parmesan cheese
2 teaspoons olive oil

Instructions

  1. Soak 8 (8-inch) bamboo skewers in water 10 minutes; drain. 
  2. 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.
  3. Toss orzo ingredients in medium bowl; keep warm. 
  4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo. 
 
Recipe courtesy of The Beef Checkoff.

Comments

Follow

Get every new post delivered to your Inbox.

Join 197 other followers