Versatile Top Sirloin Steak is cubed for kabobs made with colorful bell peppers. Big flavor comes from basil and Italian dressing.
Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
Cut beef Top Sirloin 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, covered, about 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with Orzo.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 380 Calories; 10 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 51 mg Cholesterol; 163 mg Sodium; 38 g Total Carbohydrate; 2.9 g Dietary Fiber; 34 g Protein; 4.1 mg Iron; 10.5 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.8 mg Zinc; 31.4 mcg Selenium; 105.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
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