Pairing Of The Week: Steakhouse Kebabs

The fall season may be upon us, but it doesn’t mean that you have to put away your grill just yet. This recipe pairs marinated steak with mushrooms and onions to bring you a steakhouse experience on the grill. It also makes a perfect combination when paired with a glass of our Blended Red.

Serves: 4-6
Total Time: 1 hour, 30 minutes

Ingredients: 1781710916_a222da7753_b

  • Metal or Bamboo skewers
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup Worcestershire sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon freshly squeezed lemon juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic (about 3 medium cloves)
  • 2 teaspoons dark brown sugar
  • 2 teaspoons freshly ground black pepper
  • 1 1/2 pounds beef sirloin tips, cut into 1 1/2-inch cubes
  • 8 ounces cremini mushrooms, cleaned and halved
  • 1 large red onion, sliced into 1 1/2-inch cubes (about 3 onion layers each)


  1. Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and mushrooms in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours.
  2. Thread beef onto skewers, alternating with the mushrooms and onions (feel free to add other veggies if you choose!).
  3. Light one chimney full of charcoal. When all charcoal is lit and covered with grey ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until beef is well seared on all sides and centre of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately along with a glass of our Blended Red wine.

Find the original recipe here.

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Pairing of the week: Delicious Meat Sauce Recipe

 North Italian Meat Sauce (Ragu Bolognese)


This full-bodied Italian meat-based sauce is a staple of northern Italy’s Bologna. It includes a small amount of tomatoes in a rich sauce with meat and other flavorful ingredients. Serve it on gnocchi or your favorite thick pasta and dress it with freshly grated Parmesan.

1 h 30 m / 28 servings / 135 cals



  • 4 tablespoons butter, divided1059039
  • 4 ounces pancetta, diced
  • 1 cup diced onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 tablespoons olive oil
  • 1/4 pound lean ground beef
  • 12 ounces lean ground pork
  • 1/2 cup white wine
  • 2 cups beef stock
  • 2 tablespoons tomato paste
  • 1/2 pound chicken liver
  • 1 cup heavy whipping cream
  • 1 pinch ground nutmeg
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste




Prep   Cook   Ready In

25m   1h 5m   1h 30m


  1. In a large skillet, melt 2 tablespoons butter over medium heat. Add pancetta, onion, carrot, and celery and cook, stirring often, for 10 minutes or until lightly browned. Transfer to a heavy large saucepan.
  2. In same skillet, heat olive oil. Cook ground beef and pork over medium heat, stirring to break up any lumps, until browned. Pour in the wine, increase the heat and boil briskly, stirring constantly, until almost all of the liquid has evaporated. Transfer ground meat mixture to the saucepan with the pancetta and vegetables. Set skillet aside.
  3. Stir the beef stock and tomato paste into the saucepan. Bring sauce to a boil over high heat, then reduce the heat and simmer, partially covered, for 45 minutes, stirring occasionally.
  4. Meanwhile, melt remaining 2 tablespoons of butter over medium-high heat in the original skillet. Add chicken livers and saute for 3 to 4 minutes, or until firm and lightly browned. Remove livers from skillet and dice. Set aside and add to sauce 10 minutes before it is done. A few minutes before serving, stir in the cream and let it heat through. Season sauce with nutmeg, salt, and pepper to taste.
food & wine-1

Pairing of the week