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Kabobs:
- 1 beef top sirloin or beef shoulder center (ranch) steak, cut 1-inch thick
- 1 teaspoon garlic-pepper seasoning
- Fresh basil leaves (optional)
Caramelized Onion Relish:
- 2 tablespoons olive oil
- 1 large red onion, sliced
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
1. To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain.
2.
To prepare Caramelized Onion Relish, heat olive oil in a large nonstick
skillet over medium heat until hot. Add onions; cook 8 to 10 minutes or
until tender and beginning to brown, stirring occasionally. Stir in
balsamic vinegar and brown sugar. Cook 5 to 7 minutes or until liquid
evaporates and onion mixture browns and thickens, stirring occasionally.
Remove from heat and season with salt and pepper; keep warm.
3.
Cut beef steak into 1-1/4 inch pieces. Season meat with seasoning blend.
Thread 3 beef pieces onto each skewer, leaving small spaces between
pieces. Place kabobs on rack of broiler pan so surface of beef is 3 to 4
inches from heat. Broil 7 to 11 minutes for medium rare (145°F) to
medium (160°F) doneness, turning once.
4. Serve kabobs with relish. Garnish with basil leaves, as desired.
Cook’s Tip: To grill, place kabobs on grid over medium, ash-covered coals. Grill, covered, 6 to 8 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Recipe Source: Beef It's Whats For Dinner