Cabernet Beef Jubilee


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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)

	Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes.
	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.
	Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade.
	Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once.
	While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce.

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.

Need help with this recipe? Go to: Rubs & Marinades, Grilling