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.