Best Grilled Winey Beef Skewers Recipes

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

GRILLED WINEY BEEF SKEWERS

Steps:

• 1. Pre-soak 12 8-inch wooden skewers in water for about 2 hours.
• 2. Put all the vegetables into a marinating container and add in the cubed beef. Add in the remaining ingredients and stir or toss to coat evenly. Place into your refrigerator for at least 2 hours, no more than 3.
• 3. Remove from refrigerator and in alternating layers add the beef and vegetables to the skewers. Throw out any leftover marinade and you can either grill these skewers over medium high heat or broil at 325? in your oven. In either case cook skewers until lightly browned, on one side and turn once in the process to evenly brown the other side. Make sure the beef is cooked to your desired doneness, or at least 120 degrees for rare up to 155 degrees and up for well done.
• 4. Remove from the heat and serve atop your favorite rice, such as basmati or jasmine. I personally like long grain and wild rice, accompanied by a char-grilled romaine salad and a favorite glass of wine

RED WINE AND ORANGE MARINATED BEEF SKEWERS

Steps:

• Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
• Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
• Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

SUCCULENT BEEF SKEWERS

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

GRILLED THAI BEEF SKEWERS

Steps:

• Marinate the beef: Cut the flank steak across the grain into slices 1/4 inch thick. In a shallow glass or ceramic dish just large enough to hold the meat, stir together the sake, soy sauce, vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, and coriander. Add the flank steak and stir to coat thoroughly. Cover and let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator.
• Prepare the skewers and the grill: Meanwhile, soak 12 bamboo skewers in cold water for at least 30 minutes. Prepare a gas or charcoal grill for direct-heat cooking over high heat and oil the grill rack. Or, preheat a broiler.
• Cook the beef: Drain the skewers. Remove the meat from the marinade, discarding the marinade. Thread the meat onto the skewers, dividing the meat evenly.
• Place the skewers on the grill rack, or put on a rimmed baking sheet and place under the broiler. Cook, turning once or twice, until seared, 3-4 minutes total for medium-rare, or done to your liking. Divide the skewers among dinner plates and serve immediately.