May Is Beef Month: Sizzling Sirloin Kabobs on a Bed of Orzo

 

Ingredients

1. 1 pound beef top sirloin steak, cut 1 inch thick
2. 2 green, red and/or yellow bell peppers, cut into 1 inch pieces
3. 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4. 1 tablespoon prepared Italian dressing
5. 2 large cloves garlic, minced
6. Salt and pepper

Orzo

1. 1 cup uncooked orzo pasta, cooked according to package directions
2. 2 to 3 tablespoons chopped fresh basil or parsley
3. 2 tablespoons shredded Parmesan cheese
4. 2 teaspoons olive oil 

Instructions

1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
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, covered, about 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with orzo.

Recipe courtesy of beefitswhatsfordinner.com