Main Dish
Zinful Asian Kabobs
Malm Cellars
119 W North St
Healdsburg, CA 95448
malmcellars.com/
- RECIPE YEAR: 2016
- RECIPE BY: TR's Catering
- YIELD: Serves 6
- PAIRS WELL WITH: Malm Cellars Dry Creek Zinfandel
These are sweet, smoky, spicy beef and grilled veggie kabobs with a hint of Zinfandel.
Ingredients:
- 1 1/2 pounds flank steak
- 1/4 cup Malm Cellars Dry Creek Zinfandel
- 2 tablespoons Sriracha hot sauce
- 1/3 cup sake, mirin or dry sherry
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 2 tablespoons finely chopped fresh ginger
- 3 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 1/2 teaspoon ground coriander
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large sweet onion
Directions:
Cut the steak across the grain into slices 1/4 inch thick. In a shallow glass or ceramic baking dish just large enough to hold the meat, stir together the wine, Sriracha, sake, soy sauce, vinegar, honey, sesame oil, ginger, garlic, red pepper flakes and coriander. Pour some of the marinade into a sealable plastic bag to use for the vegetables. Add the steak to the dish and stir to coat thoroughly with the remaining marinade. Cover and let stand at room temperature for 30 minutes or refrigerate for up to 4 hours. Seed the bell peppers and cut the peppers and onion into 1 1/4-inch squares. Place the vegetables in the bag with the marinade and let stand at room temperature for 30 to 60 minutes. Soak 12 wooden skewers in cold water for at least 30 minutes. Prepare a hot fire in a grill for direct-heat cooking and oil the grill rack. Drain the skewers. Remove the meat from the marinade, discarding the marinade or boiling it to use as a dipping sauce. Remove the vegetables from the marinade, reserving the marinade to use for basting. Thread the meat and vegetables onto the skewers (fold the meat slices in half), dividing the meat evenly and alternating the bell peppers and onion between the meat slices. Place the skewers on the grill rack. Cook, turning once or twice and basting the vegetables occasionally with the reserved marinade, until seared, 5 to 8 minutes total for medium-rare, or done to your liking. Divide the skewers among individual plates and serve immediately.
