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Cook’s Tip: Beef shoulder top blade steak (Flat Iron) or beef shoulder center steak (Ranch Steak), cut 3/4-inch thick may be substituted for the beef top sirloin steak. | |  |
| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12 and zinc, and a good source of iron. | |  |
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Fig-Balsamic Glazed Beef Kabobs
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Ingredients: |
| 1 |
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boneless beef top sirloin steak, cut 3/4 inch thick (about 1 pound) |
| 1 |
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medium red onion, cut into 12 pieces |
| 1/2 |
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cup fig preserves, chopped |
| 2 |
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tablespoons balsamic vinegar |
| 1 |
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tablespoon olive oil |
| 1 |
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teaspoon minced garlic |
| 1/2 |
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teaspoon salt |
| 1/2 |
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teaspoon pepper |
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Salt |
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Instructions: |
| 1. |
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Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef steak into sixteen 1-1/4-inch pieces. |
| 2. |
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Alternately thread beef and onion pieces evenly onto skewers. Set aside. |
| 3. |
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Combine preserves, vinegar, oil, garlic, 1/2 teaspoon salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce. |
| 4. |
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Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning and basting with sauce every 2 minutes. |
| 5. |
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Season kabobs with salt, as desired. Serve with reserved sauce for dipping. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving: 314 calories; 26 g protein; 32 g carbohydrate; 8 g fat; 361 mg sodium; 50 mg cholesterol; 7.7 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 5.0 mg zinc. |
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