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| Beef Kabobs with Parmesan Orzo |
Servings: 4
Cook Time: 30 minutes
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| INGREDIENTS |
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1 pound HORMEL® ALWAYS TENDER® Boneless Beef Top Sirloin Steak , cut 1 inch thick
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2 red or yellow bell peppers, cut into 1-inch pieces
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1 tablespoon chopped fresh basil or 1 teaspoon dried basil
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1 tablespoon prepared Italian dressing
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2 cloves garlic, minced-large
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PARMESAN ORZO:
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1 cup uncooked orzo pasta, cooked
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1 tablespoon chopped fresh basil or parsley
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2 tablespoons shredded Parmesan cheese
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2 teaspoons olive oil
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| DIRECTIONS |
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1. Soak eight 8-inch bamboo skewers in water 10 minutes.
2. Cut beef steak into 1-1/4 inch pieces. Toss beef and bell peppers with 1 teaspoon basil, dressing and garlic in large bowl. Alternately thread beef and pepoers onto skewers.
3. Toss orzo ingredients in medium bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8-10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.
This recipe furnished courtesy of The Beef Council
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