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with remaining cheese, and garnish, if desired.


Makes 6 servings.
Beef Sirloin Kebabs with Roasted Red Pepper Dipping Sauce
1 1/2 pounds boneless beef top sirloin steak, cut 1 inch
thick
 2 teaspoons coarse grind black pepper
 3/4 teaspoon salt
 3/4 teaspoon sweet paprika
 2 cloves garlic, minced
 1 tablespoon olive oil
 1 medium onion, finely chopped
 3 cloves garlic, minced
 2 (7-ounce) jars 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
1.
Heat oil in large skillet over medium heat until hot. Add onionand 3 
cloves garlic; cook and stir 2 to 3 minutes or until onion istender.

2.
Add red peppers, wine, tomato paste and thyme, stirring untiltomato 
paste is blended. Combine broth and cornstarch in smallbowl, mixing 
until smooth. Stir into pepper mixture; bring to aboil. Reduce heat to 
medium-low; simmer 10 to 12 minutes oruntil slightly thickened, 
stirring occasionally. Keep warm.

3.
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. Thread beef pieces evenly onto six 12inch metal skewers, 
leaving small space between pieces.

4.
Place kebabs on grid over medium, ash-covered coals. Grill,covered, 
about 7 to 9 minutes for medium rare to mediumdoneness, turning 
once. Serve with dipping sauce.


Makes 6 servings.
Beer-Marinated Flank Steak
1 large onion, chopped
1/2 teaspoon ground cumin
4 garlic cloves, finely minced
1/2 teaspoon salt
Freshly ground pepper to taste
1 (12-ounce) bottle beer
1 (1 1/2-pound) flank steak

1.
Combine all ingredients except steak in a large self-closingplastic bag, 
mixing well. Add steak to marinade, seal andrefrigerate for 12 hours or 
overnight.

2.
Remove steak from marinade. Broil 5-inches from heat for 4 to 5 
minutes on each side, or until desired degree of doneness.

3.
To serve, thinly slice steak diagonally across the grain.


Makes 4 to 6 servings.
Bourbon Flank Steak
1/2 cup plus 2 tablespoons soy sauce
1/2 cup water
1/2 cup bourbon
3 tablespoons packed brown sugar
2 tablespoons fresh lemon juice
2 tablespoons Worcestershire sauce
2 garlic cloves, finely minced
Freshly ground pepper to taste
1 (2-pound) flank steak

1.
Combine first 8 ingredients in a large zipper-style plastic bag,mixing