Beef Skewers with Garlicky White Bean Dip
Smoked paprika gives beef Top Sirloin Steaks and homemade bean dip big flavor in very few calories.
Cook Time: 30 Minutes
Servings: 16
Ingredients: 10
Ingredients
Garlicky White Bean Dip:
Preparation
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Step 1
To prepare Garlicky White Bean Dip, place beans, water, vinegar, 1 tablespoon olive oil, garlic and salt in food processor or blender container. Cover; process until smooth. Spoon 1/2 of bean dip into clear serving bowl; sprinkle with 1/4 teaspoon paprika and drizzle with 1 teaspoon olive oil. Top with remaining bean dip, 1/4 teaspoon paprika and 1 teaspoon olive oil. Cover; set aside.
Cooking Tip: Bean dip may also be served in a shallow dish. Spread entire dip mixture into dish. Sprinkle 1/2 teaspoon smoked paprika on top; drizzle with 2 teaspoons olive oil.
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Step 2
Soak sixteen 6-inch bamboo skewers in water 10 minutes; drain. Meanwhile cut beef steak crosswise into 1/4-inch thick strips. Thread beef, weaving back and forth, onto each skewer. Combine garlic-pepper seasoning and 1/4 teaspoon paprika; sprinkle evenly over beef.
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Step 3
Place skewers on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil about 4 to 5 minutes for medium rare (145°F) to medium (160°F) doneness, turning once. Serve with Garlicky White Bean Dip.
Nutrition Information
68 Calories
1g SAT FAT
8g PROTEIN
0.8 mg IRON
1.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 68 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 12 mg Cholesterol; 215 mg Sodium; 4 g Total Carbohydrate; 1.3 g Dietary Fiber; 8 g Protein; 0.8 mg Iron; 1.9 mg NE Niacin; 0.2 mg Vitamin B6; 0.4 mcg Vitamin B12; 1.2 mg Zinc; 7.6 mcg Selenium.
This recipe is a good source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.
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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