Sirloin and Summer-Vegetable Kebabs with Gorgonzola Port Sauce

Sirloin and Summer-Vegetable Kebabs

     1 pound beef sirloin tips (cut into 1 1/2-inch pieces)

     2 tablespoons balsamic vinegar

     1 tablespoon soy sauce

     1/4 teaspoon freshly ground pepper

     1 medium zucchini

     1 small yellow summer squash

     1 onion

     1 red bell pepper

     Olive oil


Gorgonzola Port Sauce

     1/2 cup mayonnaise

     1/2 cup sour cream

     2 ounces gorgonzola cheese

     1/8 teaspoon kosher salt

     1/2 teaspoon ground black pepper

     1 teaspoon chopped garlic

     1 1/2 teaspoons port wine

     3 teaspoons milk


Marinate beef sirloin tips in balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.


Prepare sauce by combining all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (Sauce will stay good for 5 days)


Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Drizzle olive oil over kebabs and grill for 7 to 8 minutes per side. Serve kebabs immediately with sauce.


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