Marinated Beef Kabobs

Infusing the beef with a marinade will provide flavorful and juicy steak pieces. For extra flavor, baste the kabobs with reserve marinade while grilling.  Try to purchase the beef in a block, making it easier to cut into cubes.  Makes 8 skewers.

INGREDIENTS:

• 1.5 lbs beef tri tips, sirloin tips or other steak cut
• 3 bell peppers (red, yellow, green)
• 1 large red onion

MARINADE INGREDIENTS:

• 1 tsp minced garlic (2 large garlic cloves)
• 1 tsp onion powder (or sub with garlic powder)
• 2 1/2 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp balsamic vinegar
• 1 tbsp vegetable oil (or other neutral flavored oil)
• 1/4 tsp black pepper

COOKING ITEMS:

• 8 flat metal skewers
• olive oil, for drizzling and cooking
• finely chopped parsley, garnish (optional)

DIRECTIONS:

• Cut the beef into 1.3″ wide cubes.
• Mix Marinade in a bowl. Add beef. Marinate for 1 – 24 hours, minimum 20 minutes.
• Cut bell peppers and onion into 1.3″ wide squares.
• Thread beef (reserve Marinade), vegetables and mushrooms on each skewer.  Use two pieces of vegetables between each piece of beef. Thread loosely, don’t smush together tightly (helps even cooking).
• Brush kebabs lightly with reserved marinade (including vegetables), then drizzle with olive oil.
• Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with reserved marinade as you go.
• Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired.
• See link below for more tips and dipping sauces.
• © Recipe courtesy of Recipe Tin Eats

JULY WINE CLUB:

RANCH 32
Vintner’s Reserve Meritage
Monterey, California

BOLD WINE STYLE

On the west side of the Salinas Valley, not far from the town of Greenfield, directly in the path of Monterey’s relentless afternoon winds, lies Ranch 32. Vineyards were originally planted in 1972 by the founder, Al Scheid.  Several decades later, the Ranch 32 Vineyard is still the heart of the business where the winery operations reside. All of the vineyards are certified sustainable and growers are deeply committed to the principals of environmental stewardship.

The grapes for the Ranch 32 Meritage were grown on the southernmost estate vineyards in the San Lucas and Hames Valley AVAs. Although these properties experience some of the cooling effects from the Pacific Ocean, they are sheltered from the strong winds that scour the Salinas Valley each afternoon.  Daytime highs are similar to Paso Robles, but at night, the temperatures can drop as much as 50 degrees.  The combination of hot days and cold nights produce red wines that are deep, rich, concentrated and chewy.

Vincent Catalaà, Winemaker

The fruit was picked in the early morning hours based on ripeness, acidity, pH and flavor.  In the winery, the fruit was sorted, crushed and fermented in small tanks then aged with oak. Gentle handling and minimal intervention throughout the winemaking process ensures that the distinct characteristics of each vineyard’s terroir are preserved.

“This deep, dark wine delivers opulent aromas of blackberries, plums, black cherries, cassis, violets and vanilla. The palate is ripe and powerful with notes of fresh fruit, earth and new oak. The tannins are solid, but seamless.  This Bordeaux blend is the perfect accompaniment to grilled meats or hearty stews.” –  Vincent Catalaà, Winemaker

Appellation: Monterey, California
Varietal: 40% Cabernet Sauvignon, 38% Merlot, 22% Petit Verdot
Analysis: 13.5% alcohol / volume
pH: 3.52
TA: 6.4 g/l
Aging: 12 month on 35% new oak, 15% French, 15% American, 5% Hungarian
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Join our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!