Sizzling Sirloin Kabobs on a Bed of Orzo

Versatile Top Sirloin Steak is cubed for kabobs made with colorful bell peppers. Big flavor comes from basil and Italian dressing.

  • 40
    min
  • 4
    SERVINGS
  • 380
    Cal
  • 34 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound beef Top Sirloin Steak Boneless, 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 cloves garlic, 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

Cooking:

  1. Soak eight 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, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.

Nutrition Information

Butcher Counter

Sizzling Sirloin Kabobs on a Bed of OrzoTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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