In the Kitchen: Texas Beef Council's Cabernet Beef Jubilee - KLTV.com - Tyler, Longview, Jacksonville |ETX News

4/26/07

In the Kitchen: Texas Beef Council's Cabernet Beef Jubilee

Recipe: 

Cabernet Beef Jubilee

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 stick 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 marinade in the refrigerator for 30 minutes to 2 hours.
 
Strain remaining wine mixture, pour back into sauce 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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