Wine Marinated Beef Skewers with Cherry Bourbon Glaze

from Big Green Egg

Ingredients

  • 1½ lbs (680 g) New York strip steak, cut into 1-inch cubes

  • 15 oz (425 g) cremini mushrooms

  • 1 large red onion, sliced in large pieces

  • 1 pint (480 ml) cherry tomatoes

  • ¼ cup (60 ml) beef rub (see recipe below)

Instructions

Remove the stems from the mushrooms, wipe them clean, and cut them in half or quarters based on the size of the mushroom. Place the steak, mushrooms, and onions in the bag of marinade for at least 2 hours or overnight.

One hour before cooking, soak the skewers (if wood) in water. Remove the steak, mushrooms and onions from the marinade; discard the marinade. In a large bowl, add the steak, mushrooms, onions, and tomatoes. Sprinkle half of the dry rub into the bowl and mix with your hands. Add the remaining dry rub and mix again to evenly coat. Remove the wooden skewers from the water. To assemble the skewers, start with one tomato, add one mushroom, one onion slice and one steak cube. Use one of each item per small wood skewer for appetizer portions.

Set the EGG for direct/indirect cooking with a half convEGGtor stone at 400°F/204°C. Place the skewers on the direct side of the grid, and grill for 3 to 4 minutes until you see grill marks. Flip, then grill for an additional 3 to 4 minutes until you see grill marks. Move the skewers to the indirect heat, apply the glaze liberally to both sides of the skewer and continue cooking until the steak reaches the desired internal temperature. We like to pull at 130°F/54°C, or an additional 4 to 6 minutes on indirect heat. As soon as you pull the meat, glaze one last time. Let rest 5 minutes, or until the skewer is cool enough to handle.

Marinade Ingredients

  • 1 cup (240 ml) dry red wine

  • ½ cup (120 ml) low-sodium beef broth

  • ½ cup (120 ml) diced red onion

  • 3 cloves garlic, crushed

  • 2 sprigs fresh rosemary

  • 8 stems fresh thyme

Marinade Instructions

In a 1-gallon resealable bag, combine all of the marinade ingredients.

Cherry-Bourbon Glaze Ingredients

  • 1½ tsp (8 ml) extra-virgin olive oil

  • ¼ cup (60 ml) finely diced red onion

  • 2 cloves garlic, minced

  • 1 cup (240 ml) ketchup

  • ¼ cup (60 ml) apple cider vinegar

  • ¼ cup (60 ml) bourbon

  • ¼ cup (60 ml) cherry jam

  • 1 tbsp (15 ml) blackstrap molasses

  • 1 tbsp (15 ml) dark brown sugar

  • ¼ tsp kosher salt

  • ⅛ tsp cayenne pepper

Cherry-Bourbon Glaze Instructions

Set the EGG for direct cooking without a convEGGtor at 350°F/177°C. In a cast iron skillet, heat the oil and then add the onion. Sauté for 5 to 7 minutes until the onions are softened but not caramelized. Add the garlic and cook for 1 minute. Add the remaining ingredients and bring to a simmer; this should take roughly 5 minutes. Using an immersion blender, blend the sauce to liquefy the onions and garlic, 1 to 2 minutes. Let the glaze simmer (but not boil) for another 10 minutes. Allow to cool and then store in the refrigerator. (can be made in advance)

Beef Rub Ingredients

  • ⅔ cup (160 ml) kosher salt

  • 2 tsp (10 ml) paprika

  • ⅔ cup (160 ml) coarse ground pepper

  • 1 tsp (5 ml) cayenne pepper

  • ⅔ cup (160 ml) granulated garlic

Beef Rub Instructions

In a small bowl, combine all of the ingredients. Store in an airtight container for up to 6 months.

Makes 2 cups (480 ml) dry rub