Kebob Ingredients:

• 1½ lbs boneless beef tri tip steak, cut 1 inch thick
• 2 tsps coarse black pepper
• ¾ tsps salt
• ¾ tsps sweet paprika
• 2 cloves garlic, minced

Dipping Sauce:

• 1 tbl olive oil
• 1 med onion,
• finely chopped
• 3 cloves garlic, minced
• 2 jars (7 oz) roasted red
• peppers, rinsed,
• drained, finely chopped
• ½ cup dry white wine
• 2 tbls tomato paste
• ¾ tps dried thyme leaves,
• crushed or
• 2 tps minced fresh thyme
• 1 c ready-to-serve
• beef broth
• 2 tsps cornstarch

Instructions
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.
Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended.
Combine broth and cornstarch in small bowl, mixing until smooth. 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.

Meanwhile cut beef steak into 1¼ x 1¼ 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 12-inch metal skewers, leaving small space between pieces.
Place kabobs on grid over medium, ash-covered coals. Grill, covered, about 7 to 9 minutes for medium rare to medium doneness, turning once.
Serve with dipping sauce.