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Cabernet Beef Jubilee
Cherries and beef - a surprising, but delightful combination. |
Prep: 20 minutes
Refrigerate: 30 minutes to 2 hours
Cook: 10 minutes
Servings: Serves 4
| 4 |
top blade steaks, 5 oz. each |
| 1/4 |
cup balsamic vinegar |
| 1 |
cup Cabernet Sauvignon wine |
| 1/2 |
cup sugar |
| 1/2 |
tsp. mustard seed |
| 2 |
strips lemon zest |
| 2 |
sticks cinnamon |
| 1 |
cup dark sweet cherries (fresh, frozen or canned) |
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Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes. |
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Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours. |
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Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade. |
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Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once. |
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While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce. |
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Suggested wine: Cabernet Sauvignon
If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating.
Other recommended cut: Sirloin steak, strip steak, ribeye steak. Shoulder steaks may be used if you increase marinating time to 6-8 hours. |
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| Need help with this recipe? Go to:
Rubs & Marinades,
Grilling |
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