Steak Kabobs with Caramelized Onion Relish
Caramelized onions with balsamic vinegar and brown sugar pair well with the rich savory flavor of these broiled steak kabobs.
Cook Time: 45 Minutes
Servings: 12
Ingredients: 9
Ingredients
Kabobs:
Caramelized Onion Relish:
Preparation
-
Step 1
To prepare Kabobs, preheat broiler. Soak twelve 6-inch bamboo skewers in water 10 minutes; drain.
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Step 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.
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Step 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.
Cooking 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. -
Step 4
Serve kabobs with relish. Garnish with basil leaves, as desired.
Nutrition Information
135 Calories
1g SAT FAT
13g PROTEIN
1 mg IRON
2.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top sirloin steak: 135 Calories; 45 Calories from fat; 5g Total Fat (1 g Saturated Fat; 3 g Monounsaturated Fat;) 25 mg Cholesterol; 117 mg Sodium; 9 g Total Carbohydrate; 0.6 g Dietary Fiber; 13 g Protein; 1 mg Iron; 3.8 mg NE Niacin; 0.3 mg Vitamin B6; 0.7 mcg Vitamin B12; 2.5 mg Zinc; 15.4 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Vitamin B6.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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