Steak Kabobs with Caramelized Onion Relish

• 45 min
• 12 SERVINGS
• 140 Cal
• 13 g Protein

Ingredients:

• 1-1/2 pounds beef Top Sirloin Steak Boneless cut 1-inch thick
• 1 teaspoon garlic-pepper seasoning
• Fresh basil leaves, optional

• 2 tablespoons olive oil
• 1 large red onion, diced
• 1/2 cup balsamic vinegar
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Cooking:

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 Top Sirloin 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.
Cook's Tip: 1-1/2 pounds beef Ranch Steak cut 1-Inch thick may be substituted for beef Top Sirloin Steak Boneless.


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.
4. Serve kabobs with relish. Garnish with basil leaves, as desired.