Beef, red pepper, and onion kebabs; couscous with currants; Romano beans – 5 October 2013

We met a winemaker at Costco who was talking about his wine, encouraging people to try it. Though we don’t often have meals that go with California cabernets, we decided to try a bottle of this wine – Silver Stag Napa Valley Cabernet Sauvignon 2011. I suggested this recipe to the winemaker, and he thought it would be perfect.

main131005Cut 1 1/2 lb (D bought 2 lb, and there was plenty of marinade just using the unexpanded recipe) top sirloin (or tenderloin, but that’s $$$) into kebab pieces. 2-4 hours before grilling, whisk together 1/4 cup EV olive oil, 2Tbsp fresh lemon juice, 2Tbsp coarsely chopped fresh oregano, 2 Tbsp coarsely chopped fresh mint, 2 tsp minced garlic (one monster clove will do it), 1 tsp Worcestershire sauce, and 1/4 tsp crushed red pepper flakes. Marinate the meat in the fridge, moving it out to room temperature 20 minutes before grilling. I mixed the marinade in a nice glass container with a snap-on lid, put the meat in, and mixed it around with my hands until the meat was well coated. I also got ready the (sweet) red pepper pieces and onion pieces, and put them into the fridge. These are cut into squares something like the size of the beef cubes. It’s important to have the onion pieces only one layer thick, so they cook in the time it takes for the beef to cook.

131005-settingI took the meat out and put the skewers together before running to the showers (had done a workout) and that is how it sat at room temperature.

I think scaling down the couscous recipe would work better, since couscous is not as good a leftover as beef cubes. In a large mixing bowl, mix 1 1/2 cups couscous (recipe says “quick-cooking” – at Berkeley Bowl the bulk bin says “couscous” and it works) and 1/3 cup raisins (we had currants, so I used those instead), and pour over them 2 cups boiling chicken stock. Mix, cover, and let stand 10 minutes. Fluff, and mix in (this is where you need the big bowl) the dressing. Dressing: Whisk together 2 Tbsp EV olive oil, 2 Tbsp fresh lemon juice, 1/4 cup thinly sliced green onions, white parts only (I used 8, but I got up into the pale green quite a way), 2 Tbsp chopped fresh mint; 3 Tbsp finely chopped parsley, 1/2 tsp Kosher salt, and 1/4 tsp freshly ground black pepper.

wine131005I just boiled the Romano beans (3 mins) instead of steaming them (being a bit on the late side) drained well and let them sit at low while I did other stuff, and then added butter when they were dry, and cooked them in the butter a bit, with a little salt, also.

Here’s the wine, which we liked a lot – even D, who tends not to favor California cabs. It was food friendly, quite delicious. It was at the “maybe once a month” end of the price spectrum for us, but we might get some more for other months.wine131005-autograph

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1 Response to Beef, red pepper, and onion kebabs; couscous with currants; Romano beans – 5 October 2013

  1. Pingback: Lemon-herb Beef Kebabs with Couscous Salad; green beans – 3 November 2018 | A Dinner Blog

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