Beef Kabobs Au Poivre
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
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
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.