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This week, chef Nancy Waldeck. has paired the Ironstone Cabernet with Beef Kebobs with Roasted Red Pepper Sauce.

Beef Kebobs with Roasted Red Pepper Sauce

Big Cab calls for Big Beef! Try this easy recipe to enjoy the deep dark goodness of this delicious red.

Beef Kebob

1 ½ LBs Sirloin steak, cut 1”  thick
1 Tsp Smoked Paprika
Sea Salt and Freshly Ground Black Pepper

Roasted Red Pepper Dipping Sauce:
8  Red Bell Peppers
1 TB Olive Oil
1 Large Red Onion, finely chopped
3 Cloves Garlic, grated
2 Tsp Fresh Thyme Leaves
½ Cup Red Wine
½  Cup Orange Juice
2 TBs Tomato Paste
Sea Salt and Freshly Ground Black Pepper

Step One
Cut the top and bottom off each pepper. Make a slit down the side of the peppers and open them up and remove the ribs and seeds. Place them down flat on an aluminum foil covered sheet pan and broil until brown. Remove from the oven and make a package out of the aluminum foil. Set aside unttil cool enough to handle. Remove the skin from the peppers and coarsely chop.

Step Two
Heat a sauté pan over medium high heat and add the oil.  Add the onion and cook and stir 2 to 3 minutes or until onion is tender.   Add the garlic, then thyme and chopped poblanos and stir until fragrant, another 2- 3 minutes.  Let cool slightly and remove mixture to a food processor. Add the wine orange juice and tomato paste; blend until smooth.  Return mixture to pan and bring to a simmer. Season with salt and pepper to taste.  Keep warm.

Step Three
Cut the steak into 3” long pieces. Season on all sides with paprika, salt and pepper. Thread beef pieces evenly onto six 12-inch skewers (if using wooden skewers, soak in water for 1 hour before skewering). Pre-heat the grill or grill pan.  Grill the kabobs until desired doneness and serve with the roasted red pepper sauce.