Beef Kabobs with Parmesan Orzo
A grilled favorite with an Italian flair
Servings: 4
Ingredients
- 3 Omaha Steaks Top Sirloin Steaks
- 2 red or yellow bell peppers, sliced
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. Italian dressing
- 2 large cloves garlic, minced
Parmesan Orzo:
- 1 cup uncooked orzo pasta
- 2-3 Tbsp. fresh basil, chopped
- 2 Tbsp. shredded Parmesan cheese
- 2 tsp. olive oil
Instructions
- Soak eight 8" bamboo skewers in water for 10 minutes.
- Cut beef steak into 1-1/4" pieces. Toss beef and bell peppers with 1 Tbsp basil, dressing and garlic. Thread beef and peppers alternately onto skewers.
- Mix orzo ingredients in bowl; keep warm.
- Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 9 to 11 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo. (Or to broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 12 minutes for medium rare to medium doneness, turning once.)