Sirloin & Pepper Kabobs On Parmesan Orzo

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin Steak
Servings: 4



1 Black Canyon® Angus Boneless Beef Top Sirloin Steak, cut 1 inch thick (1 pound)
2 Green, red and/or yellow bell peppers, cut into 1 inch pieces
1 Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
1 Tablespoon prepared Italian dressing
2 Teaspoons minced garlic
Salt and pepper
1 Cup uncooked orzo pasta, cooked according to package directions
2 to 3 Tablespoons chopped fresh basil or parsley leaves
2 Tablespoons shredded Parmesan cheese
2 Teaspoons olive oil


  1. Soak eight 8-inch bamboo skewers in water 10 minutes; drain.
  1. Cut 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.
  1. Toss Orzo ingredients in medium bowl; keep warm.
  1. Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt and pepper, as desired. Serve with Orzo.

Nutritional Information

Nutrition information per serving: 380 Calories; 10 g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat); 51 mg Cholesterol; 163 mg Sodium; 38 g Total Carbohydrate; 2.9 g Dietary Fiber; 34 g Protein; 4.1 mg Iron; 10.5 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.8 mg Zinc; 31.4 mcg Selenium; 105.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.