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Beef Kabobs Au Poivre

Ingredients:
    1 pound boneless beef top sirloin steak, cut 1-inch thick
    1/2 cup dry red wine*
    1 tablespoon olive oil
    1 tablespoon coarse-grained mustard
    1 tablespoon red wine vinegar
    1 clove garlic, minced
    1/2 teaspoon sugar
    1 teaspoon cracked black pepper

Directions:

Trim steak well. Cut into 1-inch cubes. Combine wine, oil, mustard, vinegar, garlic and  sugar. Place beef into plastic bag and add marinade, turning to coat. Close bag securely  and marinate 30 minutes. Pour off marinade. Sprinkle pepper over steak cubes, pressing  gently into surface of meat. Thread an equal number of steak cubes onto skewers. Place  kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from the heat. Broil 10  to 13 minutes to doneness desired, turning occasionally.

*For the recipe, Cool Springs Wine & Spirits suggests: Barefoot Cabernet or Smoking Loon Cabernet


Wine:

Serve with a spicy California Zinfandel like Rosenblum Vintner's Cuvee, a big, bold, Australian Shiraz like Peter Lehmann Barossa Shiraz, or a Rhone-style Paul Jaboulet Aine with velvety ripe blackberry and black cherry fruit character.