Fig Balsamic-Glazed Beef Kabobs
These mouthwatering kabobs feature tender beef sirloin tips, red onions, and a sweet and citrusy fig balsamic glaze.
Servings: 4 servings
Ingredients
Fig Balsamic-Glazed Beef Kabobs
- 1 lb. Omaha Steaks Beef Sirloin Tips thawed
- 1 medium red onion, cut into 12 pieces
- Prepared fig balsamic glaze
- Salt
Fig Balsamic Glaze
- 1/2 cup fig preserves, chopped
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
Fig Balsamic Glaze
- Combine preserves, vinegar, oil, garlic, salt, and pepper in a small bowl.
Fig Balsamic-Glazed Beef Kabobs
- Allow thawed tips to come to room temperature on the counter over about 20 minutes.
- Meanwhile, soak bamboo skewers in water for 10 minutes, then remove and drain.
- Thread tips and 3 onion pieces onto skewer, evenly alternating; repeat for the next 3 skewers, then brush kabobs evenly with prepared fig balsamic glaze.
- Heat grill to medium and add kabobs. Grill uncovered about 7 to 9 minutes for a medium-rare to medium doneness of 130-145 degrees Fahrenheit, as per a meat thermometer, turning and basting with sauce every 2 minutes. See the Omaha Steaks Steak Doneness Guide if you prefer a different level of doneness.
- Season kabobs with salt, as desired.
Notes
Recipe and Photo courtesy of The Beef Checkoff