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Caramelized-Beef Skewers
Caramelized-Beef Skewers

Caramelized-Beef Skewers

41 Review(s)
Cook Minutes 30 Min
Prep : 30 Min
Turn a sirloin steak into an entrée for four with our Caramelized-Beef Skewers recipe. Glazed with a balsamic-Dijon barbecue sauce, these grilled sirloin steak skewers are perfect for summer entertaining or a weeknight barbecue.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) beef sirloin steak, thinly sliced
1/4 cup Kraft Balsamic Vinaigrette Dressing, divided
1/4 cup Kraft Original BBQ Sauce
1 tsp. Heinz Dijon Mustard
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How do I make it ?
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Step 1
Heat barbecue to medium-high heat.
Step 2
Toss meat with 2 Tbsp. dressing; let stand 10 min. Meanwhile, mix remaining dressing, barbecue sauce and mustard until blended.
Step 3
Thread meat onto 8 skewers.
Step 4
Grill 6 min. or until meat is done, turning after 3 min. and brushing generously with barbecue sauce mixture.
Kraft Kitchen Tips!
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Serving Suggestion
Serve with hot cooked rice and a mixed green salad tossed with your favourite Kraft Dressing.
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Make Ahead
Toss steak with dressing as directed; refrigerate up to 24 hours before grilling as directed.
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Note
If using wooden skewers, soak them in water 30 min. before using as directed to help prevent them from burning on the barbecue.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 11 g
Saturated fat 2.5 g
13 %
Cholesterol 55 mg
Sodium 420 mg
18 %
Carbohydrate 6 g
Fibre 0 g
Sugars 5 g
Protein 25 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
0 %
Iron
20 %
Servings
4 servings, 2 skewers (109 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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