• 1-1/2 pounds boneless beef steak, cut 1 inch thick
• 2 teaspoons coarse grind black pepper
• 3/4 teaspoon salt
• 3/4 teaspoon sweet paprika
• 2 cloves garlic, mincedDipping Sauce:

Dipping Sauce:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 Cloves garlic, minced
• 2 jars (7 ounces each) roasted red peppers, rinsed, drained, finely chopped
• 1/2 cup Dry white wine
• 2 tablespoons tomato paste
• 3/4 teaspoon dried thyme leaves
• crushed or 2 teaspoons minced fresh thyme
• 1 cup ready-to-serve beef broth
• 2 teaspoons cornstarch

Preparation

1 Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender.
2 Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth.
3 Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm.
4 Meanwhile cut beef steak into 1-1/4 x 1-1/4 x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat.
5 Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces.
6 Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with dipping sauce.

Source: www.beefitswhatsfordinner.com