Last week I attended a webinar put together by Beef It’s What’s for Dinner and Chef Dave Zino. They have launched a new Interactive Meat Case on their website to help people choose the right cut of beef. Many of the same cuts of beef go by different names in different areas. If you are unfamiliar with a cut that a recipe calls for, check out the Interactive Meat Case to learn more! Plus there are some yummy recipes available.
Chef Dave has shared a recipe with us that is perfect for summer grilling! This recipe can be very inexpensive if you have a garden this year as it calls for several fresh herbs and vegetables.
Sizzling Sirloin Kabobs on a Bed of Orzo
Total Recipe Time: 35 to 40 minutes
1 pound boneless beef top sirloin steak, 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
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
1. Soak eight 8-inch bamboo skewers in water 10 minutes.
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, uncovered, about 8 to 10 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.
Makes 4 servings
Nutrition information per serving: 380 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 163 mg sodium; 38 g carbohydrate; 2.9 g fiber; 34 g protein; 10.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 4.1 mg iron; 31.4 mcg selenium; 5.8 mg zinc; 105.1 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber.