Grilled Asian Garlic Steak Skewers
- 1 1/2 pounds top sirloin steak
- 1 red onion
- 2/3 cup soy sauce
- 6 garlic cloves minced
- 1/4 cup sesame oil
- ½ cup vegetable oil
- ½ cup sugar
- 1 Tablespoon grated ginger
- 2 tbsp sesame seeds
- sliced green onions for garnish
Cut steak into one inch cubes. Cut the red onion into large chunks and set aside.
In a large bowl whisk together soy sauce, garlic, sesame oil, vegetable oil, sugar, ginger and sesame seeds. Add the steak and toss to coat in marinade. Marinate for 3 hours or overnight.
Preheat the grill to medium-high heat. Thread the meat and the red onion onto the skewers. Grill for 8-10 minutes until the meat is done to desired liking.
© Recipe courtesy of Alyssa Rivers of The Recipe Critic.
AUGUST WINE CLUB:
Brooster Fighting Red
Paso Robles, California
BOLD WINE STYLE
The “Brooster Fighting Red” Blend is an approachable red wine that is medium-bodied with spicy accents. It highlights flavors of red cherry, plum, berries, caramel and black pepper with hints of spice and oak. This wine is excellent on its own or paired with a casual meal.
Analysis: 14.7% alcohol / volume
Winemaker: Jim Shumate
“In homage to historic and traditional Paso Robles table wines, it is approachable with domesticated red cherry and plum flavors with just a hint of oak. This style of wine is reminiscent of Zinfandel blends commonly produced before the days of “over the top” ripeness and high alcohol levels. Caramel, black pepper, and a hint of minerality add complexity to this affordable red wine. It is accessible via the convenient Stelvin screw-cap and its bright, colorful package is a big hit in restaurants. It goes with many lighter foods that heavier red wines might overwhelm. It is sure to give you something to crow about!” – Jim Shumate, winemaker
ABOUT POMAR JUNCTION VINEYARD & WINERY:
Located in the El Pomar District in the heart of the Paso Robles AVA, Pomar Junction Vineyard & Winery is family owned and operated by the Merrill Family. Here, they grow premium grapes, focusing on small lot, food friendly wines with sustainable vineyard management techniques. The winemaking experience is further enhanced by their Head Winemaker and Cal Poly SLO Enology Professor, Jim Shumate. Learn more about the Merrill Family and Jim Shumate here.
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