EEE Cooks: Wine Marinated Beef Skewers (Recipe)

We begin by getting the marinade ready. In a large plastic, resealable bag, we combine the red wine and 2 tablespoons of the olive oil. We peel and quarter one of the onions and smash and peel the garlic cloves, adding them to the bag together with the parsley stems. We stir to mix and add the sirloin cubes. We wash our hands well and refrigerate the bag on a dinner plate for at least half an hour. We remove the bag 30 minutes before we eat.

Next, we get our vegetables ready for the skewers. We cut the remaining onion into eighths, keeping some of the root end attached on all of the pieces. We peel, trim and set aside. We cut the bell pepper halves into chunks. We strip the rosemary sprigs, leaving the top end intact, and mince. We set the rosemary sprigs aside to be used as additional, decorative skewers. We add the tablespoon of minced rosemary to a small prep bowl along with the remaining olive oil and microwave for 15 seconds to infuse.

We light our gas grill.

We remove the sirloin cubes to a paper-towel lined plate and pat dry, discarding the marinade. We begin alternating cubes of beef, tomatoes, onion chunks, and bell pepper chunks on bamboo skewers and the 4 rosemary stems. When we have used all the beef and vegetables, we wash our hands well. Using a pastry brush, we spread the rosemary oil on the beef and vegetables, turning the skewers to coat all over. We also add salt and add a little freshly ground black pepper. To prevent the tops of the rosemary sprigs from blackening, we cover the green tops with heavy duty aluminum foil.

We put the skewers on the grill, wash up again, and grill over medium heat for a few minutes a side until the outside is nicely seared and the meat is cooked to medium rare.

Wine Marinated Beef Skewers

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Tools and Appliances

Ingredients