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Cabernet Beef Jubilee |
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4 |
top blade steaks, 5 oz. each |
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1/4 |
cup balsamic vinegar |
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1 |
cup Cabernet Sauvignon wine |
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1/2 |
cup sugar |
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1/2 |
tsp. mustard seed |
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2 |
strips lemon zest |
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2 |
sticks cinnamon |
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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, rib-eye steak. Shoulder steaks
may be used if you increase marinating time to
6-8 hours
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