Cocoa-Rubbed Steak Kabobs - Pair with 2018 Fore

Cocoa-Rubbed Steak Kabobs - Pair with 2018 Fore
Recipe Date:
February 24, 2021
Cook Time:
00:00:00
Difficulty:
Medium
Measurements:
Imperial (US)
Ingredients
  • wooden or bamboo skewers
  • 1 lb chuck eye roast or bottom round roast (or any beef you prefer)
  • 1/4 cup instant espresso
  • 1 tbsp paprika
  • 1 tsp garlic powder
  • 1 tbsp unsweetened cocoa powder
  • 2 tsps salt
  • 1 tsp pepper
  • Red Wine Reduction Sauce (recipe on website)
Directions

Soak skewers in water while preparing the kabobs.

Combine the six dry ingredients in a large bowl or a gallon-size plastic bag, and mix.

Cut the meat into two-inch cubes then add to the dry rub mixture in the bowl or bag. Coat meat thoroughly and let sit for 15-20 minutes. Use this time to make the Red Wine Reduction Sauce and start your grill.

When the meat is ready, carefully thread the beef onto the skewers. Be sure to leave a bit of space between pieces to ensure even cooking.

Grill over medium-high heat for about 5-7 minutes on each side.  Remove to a platter and let rest for a few minutes. Drizzle with a bit of the Red Wine Reduction Sauce and serve the rest on the side.

Soak skewers in water while preparing the kabobs.

Combine the six dry ingredients in a large bowl or a gallon-size plastic bag, and mix.

Cut the meat into two-inch cubes then add to the dry rub mixture in the bowl or bag. Coat meat thoroughly and let sit for 15-20 minutes. Use this time to make the Red Wine Reduction Sauce and start your grill.

When the meat is ready, carefully thread the beef onto the skewers. Be sure to leave a bit of space between pieces to ensure even cooking.

Grill over medium-high heat for about 5-7 minutes on each side.  Remove to a platter and let rest for a few minutes. Drizzle with a bit of the Red Wine Reduction Sauce and serve the rest on the side.