Cabernet Beef Jubilee
Cherries and beef - a surprising, but delightful combination.
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
marinate in the refrigerator for 30 minutes to 2 hours.
Strain remaining wine mixture, pour back intosauce 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.
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