Summer Grillin’ with DeAnn Stephens and Amanda Hall (Aug. 24, 2021)

Summer Grillin' with Amanda Hall from Hallstead Farms August 24 2021
Published: Aug. 24, 2021 at 10:24 AM EDT
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LEXINGTON, Ky. (WKYT) - Summer Grillin’ with DeAnn Stephens and Amanda Hall (Aug. 24, 2021)



Lots of flavor without a lot of work. Top Sirloin Steak kabobs are even more delicious when paired with a fig preserve sauce.


  • 1 beef Top Sirloin Steak Boneless, cut 3/4 inch thick (about 1 pound)
  • 1 medium red onion, cut into 12 pieces
  • 1/2 cup fig preserves, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Soak four 10-inch bamboo skewers in water 10 minutes; drain. Cut beef Top Sirloin Steak into sixteen 1-1/4-inch pieces.

Cook’s Tip: One pound beef Flat Iron or Ranch Steaks, cut 3/4-inch thick may be substituted for Top Sirloin Steak.

  • Alternately thread beef and onion pieces evenly onto skewers. Set aside.
  • Combine preserves, vinegar, oil, garlic, salt and pepper in small bowl; reserve 1/4 cup for dipping. Brush kabobs with some of remaining sauce.
  • Place kabobs on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning and basting with sauce every 2 minutes.
  • Season kabobs with salt, as desired. Serve with reserved sauce for dipping.

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