WINE Marinated BEEF Skewers WITH Cherry-Bourbon Glaze
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
Beef skewers marinated in red wine and herbs, grilled and glazed with a sweet-tart cherry-bourbon sauce. Perfect as an appetizer or main course.
Ingredients
- 7.39 ml extra-virgin olive oil
- 59.1 ml red onion finely diced
- 2 clove garlic minced
- 237 ml ketchup
- 59.1 ml apple cider vinegar
- 59.1 ml bourbon
- 59.1 ml cherry jam
- 14.8 ml blackstrap molasses
- 14.8 ml dark brown sugar
- 1.23 ml kosher salt
- cayenne pepper
- 237 ml dry red wine
- 118 ml low-sodium beef broth
- 118 ml red onion diced
- 3 clove garlic crushed
- 2 sprig fresh rosemary
- 8 fresh thyme
- 2 New York strip steaks cut into 1-inch cubes
- 1 pack cremini mushrooms
- 1 large red onion sliced into large pieces
- 473 ml cherry tomatoes
- 59.1 ml Beef Rub
Nutrition (per serving, estimated)
Estimated based off 12 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 168 mg
- Iron: 1.95 mg
- Magnesium: 32.4 mg
- Phosphorus: 161 mg
- Potassium: 539 mg
- Zinc: 1.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 7.39 ml extra-virgin olive oil
- 237 ml ketchup
- 59.1 ml apple cider vinegar
- 59.1 ml bourbon
- 59.1 ml cherry jam
- 14.8 ml blackstrap molasses
- 14.8 ml dark brown sugar
- 1.23 ml kosher salt
- cayenne pepper
- 237 ml dry red wine
- 118 ml low-sodium beef broth
- 2 sprig fresh rosemary
- 8 fresh thyme
- 1 pack cremini mushrooms
- 473 ml cherry tomatoes
- 59.1 ml Beef Rub
Prepare
- 59.1 ml red onion, finely diced
- Mince 2 clove garlic
- Dice 118 ml red onion
- Crush 3 clove garlic
- 2 New York strip steaks, cut into 1-inch cubes
- 1 large red onion, sliced into large pieces
Let's Cook
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Step 1.
One hour before cooking, soak the wooden skewers in water in a large dish or ziplock bag.
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Step 2.
To make the cherry-bourbon glaze: In a medium saucepan over medium heat, heat 1½ teaspoons olive oil. Add ¼ cup finely diced red onion and sauté for 5 to 7 minutes until softened but not caramelized.
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Step 3.
Add 2 minced garlic cloves to the saucepan and cook for 1 minute.
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Step 4.
Add 1 cup ketchup, ¼ cup apple cider vinegar, ¼ cup bourbon, ¼ cup cherry jam, 1 tablespoon blackstrap molasses, 1 tablespoon dark brown sugar, ¼ teaspoon kosher salt, and ⅛ teaspoon cayenne pepper. Bring to a simmer, about 5 minutes.
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Step 5.
Using an immersion blender, blend the sauce until smooth, 1 to 2 minutes. Let the glaze simmer (not boil) for another 10 minutes. Allow to cool, then refrigerate until ready to use. The glaze can be made in advance.
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Step 6.
To make the marinade: In a 1-gallon ziplock bag, combine 1 cup dry red wine, ½ cup low-sodium beef broth, ½ cup diced red onion, 3 crushed garlic cloves, 2 sprigs fresh rosemary, and 8 stems fresh thyme.
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Step 7.
Prepare the skewer items: Remove stems from 1 (15-ounce) package cremini mushrooms, wipe clean, and cut into halves or quarters depending on size. Cut 2 New York strip steaks (1½ pounds total) into 1-inch cubes. Slice 1 large red onion into large pieces.
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Step 8.
Place the steak cubes, mushrooms, and onion pieces into the bag with the marinade. Seal and marinate in the refrigerator for at least 2 hours or overnight.
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Step 9.
Prepare the grill for direct and indirect cooking (two-zone fire).
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Step 10.
Remove the steak, mushrooms, and onions from the marinade and discard the marinade. In a large bowl, combine the steak, mushrooms, onions, and 1 pint cherry tomatoes. Sprinkle half of ¼ cup Beef Rub over the mixture and mix with your hands. Add the remaining rub and mix again to coat evenly.
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Step 11.
Remove the wooden skewers from the water. Assemble the skewers by threading one tomato, one mushroom, one onion slice, and one steak cube onto each small skewer (for appetizer portions).
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Step 12.
Place the skewers on the direct-heat side of the grill. Grill for 3 to 4 minutes until grill marks appear, then flip and grill for another 3 to 4 minutes until grill marks appear on the second side.
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Step 13.
Move the skewers to the indirect-heat side. Liberally brush the glaze onto both sides of each skewer. Cover the grill and continue cooking until the steak reaches your desired internal temperature (about 130°F for medium-rare), typically 4 to 6 minutes more.
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Step 14.
As soon as you remove the skewers from the grill, apply a final coat of glaze. Let the skewers rest for 5 minutes, or until cool enough to handle, before serving.