Southwestern Kabobs

Makes 6.

1 cup beer
3/4 cup steak sauce
2 cloves garlic, crushed
2 teaspoon chili powder
1 teaspoon ground cumin
1 1/2 pounds round steaks, cut into 1/2-inch strips
3 small red or green bell peppers, cut into 1-inch pieces
1 teaspoon cornstarch

Blend beer, steak sauce, garlic, chili powder and cumin in a non-reactive dish. Pour the marinade over sliced steak. Cover and chill about 2 hours, stirring occasionally.

Remove steak from marinade, but do not discard marinade. Thread steak and pepper pieces onto 6 skewers.

Heat remaining marinade and cornstarch. Bring to a boil.

Grill or broil kabobs 4 inches from heat for 15 minutes or until done, turning and brushing with marinade often.