Red Wine Marinated Beef Skewers with Cherry Bourbon Glaze

Pairs perfectly with Seghesio Zinfandel, Sonoma CA. This is a great fruit forward wine that compliments the bold flavors of the beef.

Skewers

• 14-16 8-inch skewers
• 1-1/2 lbs New York Strip or Tenderloin steak cut into 1-inch cubes
• 1 10-oz package of cremini mushrooms
• 1 large red bell pepper cut into large pieces
• 1/4 cup beef rub (recipe follows)
• Marinade (recipe follows)
• Cherry Bourbon Glaze (recipe follows – can be made in advance and refrigerated)

Directions

Prepare the steak, mushrooms and bell pepper for the skewers. Cut the mushrooms in half if necessary. Place in shallow dish and pour the marinade over, mixing well. Marinate for 4-6 hours or overnight.

One hour before cooking soak the skewers in warm water.

Prepare the grill for direct/indirect cooking. Remove steak, mushrooms and peppers from the marinade assemble on the skewers as desired. One of each for an 8-inch skewer. You can use 10-12 inch skewers for larger portions. 

Coat skewers liberally with the dry rub.

Place the skewers on the direct side of the grill and grill for 3-4 minutes per side. Move the skewers to the indirect heat and apply the glaze liberally to both sides. Cover and continue to cook to desired doneness.(130-140 degrees preferably, about 4-6 minutes). After you pull the skewers off the grill, glaze one more time and let rest for 5 minutes. Serve with your favorite vegetable and potato. 

Beef Dry Rub

• 1/2 cup kosher salt
• 1/2 cup granulated garlic
• 1/3 cup coarse ground pepper
• 1/4 cup brown sugar
• 2 tsp smoked paprika
• 1 tsp cayenne pepper

Marinade

• 1 cup red wine
• 1/2 cup Worcestershire
• 1/2 cup beef broth
• 1/2 cup diced red onion
• 1/4 cup brown sugar
• 4 garlic cloves, crushed
• 2 sprigs fresh rosemary
• 8 stems fresh thyme

Cherry Bourbon Glaze

• 1 Tbsp extra virgin olive oil
• 1/4 cup fine diced red onion
• 3 garlic cloves minced
• 1 cup ketchup
• 1/2 cup bourbon
• 1/2 cup cherry preserves
• 1/4 cup apple cider vinegar
• 2 Tbsp molasses
• 2 Tbsp brown sugar
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper

To make the glaze: In a medium saucepan over medium heat, saute the onion in the oil just until soft, not browned. Add the garlic and cook for one minute. Add remaining ingredients and bring to a simmer over medium heat. Continue to simmer for 10 minutes, stirring frequently. Allow to cool and then store in fridge.