Beef Kabobs with Roasted Red Pepper Coulis

The coulis and the kabobs were easy to make and really tasty. I will definitely be making the coulis again as I love the idea of incorporating vegetables in sauces.

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Beef Kabobs with Roasted Red Pepper Coulis (adapted from the Healthy Beef Cookbook)

Ingredients:

For the coulis:

1 tablespoon of olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

3 red peppers, chopped (recipe suggests using 2 jars of roasted red peppers, rinsed, drained, and finely chopped)

1/2 cup of dry white wine

2 tablespoons of tomato paste (I was out and so used ketchup!)

3/4 teaspoons of dried thyme leaves, crushed

1 cup ready to serve beef broth

2 teaspoons of cornstarch

For the kabobs:

1 1/2 pounds of boneless beef top sirloin steak, cut into 1 inch thick cubes

2 teaspoons of coarse-grind black pepper

3/4 teaspoons of salt

3/4 teaspoons of sweet paprika

1 clove of garlic, minced

Heat oil in large nonstick skillet over medium heat until hot. Add onion and garlic; cook and stir 2 to 3 minutes or until onion is tender.Add red peppers, wine, tomato paste and thyme, stirring until blended. Cook on medium heat, stirring frequently, until peppers are soft and most of the wine is boiled away. (no need to cook as long if using jarred peppers). Combine broth and cornstarch in a 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.Meanwhile, cut steak into 1 inch cubes. Combine pepper, salt, paprika and garlic in a large bowl. Add beef, toss to coat. Thread beef pieces evenly onto 6 12-inch metal skewers, leaving small spaces between the pieces.Place kabobs on grill over medium heat. Grill, uncovered to desired doneness.Serve with dipping sauce.