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Beef Kabobs with Parmesan Orzo
Omaha Steaks Top Sirloin Steaks get a flavor boost from grilled peppers, garlic and basil, and are served on a bed of orzo with parmesan cheese. Soak the kabob skewers to keep them from catching on fire or splintering.
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Ingredients
- 3 Omaha Steaks Top Sirloin Steaks
- 2 red or yellow bell peppers cut into 1" pieces
- 1 Tbsp. chopped fresh basil or 1 tsp. dried basil
- 1 Tbsp. Italian dressing
- 2 large cloves garlic, minced
- 1 cup uncooked orzo pasta, cooked
- 2-3 Tbsp. chopped fresh basil or parsley
- 2 Tbsp. shredded Parmesan cheese
- 2 tsp. olive oil
Preparation
- Soak eight 8" bamboo skewers in water 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 grill 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" from heat. Broil about 9 to 12 minutes for medium rare to medium doneness, turning once.)
Recipe and Photo courtesy of The Beef Checkoff
| Nutrition Facts | |
| Calories | 410 |
| Total Fat | 11g |
| Saturated Fat | 3.5g |
| Cholesterol | 60mg |
| Sodium | 160mg |
| Carbohydrates | 40g |
| Fiber | 2g |
| Protein | 36g |
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