Wine Marinated Beef Skewers with Cherry Bourbon Glaze

While it may sound difficult, there’s nothing exotic or hard to find in this recipe! You can make it with ease! These Wine Marinated Beef Skewers with Cherry Bourbon Glaze are really one of a kind!

Ingredients

1½ lbs New York strip steak cut into 1-inch cubes
15 oz cremini mushrooms
1 large red onion, sliced in large pieces
1 pint cherry tomatoes
¼ cup beef rub (see recipe below)

Instructions

Remove the stems from the mushrooms, wipe them clean, and cut them in half or quarters based on the size of the mushroom. Place the steak, mushrooms, and onions in the bag of marinade for at least two hours or overnight.

One hour before cooking, soak the skewers (if wood) in water. Remove the steak, mushrooms, and onions from the marinade; discard the marinade. In a large bowl, add the steak, mushrooms, onions, and tomatoes. Sprinkle half of the dry rub into the bowl and mix with your hands. Add the remaining dry rub and mix again to coat evenly. Remove the wooden skewers from the water. To assemble the skewers, start with one tomato, add one mushroom, one onion slice, and one steak cube. Use one of each item per small wood skewer for appetizer portions.

Set the EGG for direct/indirect cooking with a half convEGGtor stone at 400°F/204°C. Place the skewers on the direct side of the grid, and grill for three to four minutes until you see grill marks. Flip, then grill for an additional three to four minutes until you see grill marks. Move the skewers to the indirect heat, apply the glaze liberally to both sides of the skewer, and continue cooking until the steak reaches the desired internal temperature. We like to pull at 130°F, or an additional four to six minutes on indirect heat. As soon as you pull the meat, glaze one last time. Let rest for five minutes or until the skewer is cool enough to handle.

WINE PAIRING: The char from the grilled steak, savory marinade, and sweet sauce make these excellent pairings for malbec, zinfandel, or even grenache. Stick with a fruity and bold red to stand up to the bold flavors of the meat and cherry glaze.

Makes 14 to 16 individual skewers – six to eight servings as an appetizer or four servings as a main course.

Recipe and photo from Big Green Egg.