Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 (10-inch) bamboo skewers | ||
| 1 boneless beef top sirloin steak, cut 3/4-inch thick (about 1 pound) | ||
| 1 medium red onion, cut into 12 pieces | ||
| ½ c. chopped fig preserves | ||
| 2 tbsp. balsamic vinegar | ||
| 1 tbsp. olive oil | ||
| 1 tsp. minced garlic | ||
| ½ tsp. salt | ||
| ½ tsp. pepper |
Directions
- Soak bamboo skewers in water 10 minutes; drain. Preheat grill to medium heat.
- Cut beef steak into sixteen 1-1/4-inch pieces. Alternately thread beef and onion pieces evenly onto skewers. Set aside.
- Combine preserves, vinegar, oil, garlic, salt and pepper in small bowl. Set aside 1/4 cup for dipping.
- Brush kabobs with some of remaining sauce. Place on preheated grill. Grill, covered, 8 to 10 minutes on a charcoal grill (9 to 11 minutes over medium heat on preheated gas grill) for medium-rare (145 degrees) to medium (160 degrees) doneness, turning and basting with sauce every 2 minutes.
- Serve with reserved sauce for dipping.
Recipe Source:
www.BeefItsWhatsforDinner.com.