While many go for a bottle of beer at a bbq, I'll reach for a glass of wine. This sauce-turn-marinade gives these steak kabobs an upscale feel and delicious flavor.
1 large beef bouillon cube (equivalent to make 2 cups)
2 cups water
1 1/2 cups Cabernet Sauvignon wine
2 tablespoons minced shallots
6 tablespoons butter
1 1/2 pounds boneless beef top sirloin steak, cut into 1 1/2-inch cubes
1 medium yellow onion, cut into 1 1/2-inch triangles
Add beef bouillon cube, wine, and shallots to a large skillet and cook over high heat until mixture boils and reduces to half, about 15 minutes.
Remove from heat and swirl in butter 1 tablespoon at a time.
Cool to room temperature. Pour half of the sauce into a small bowl, cover, and refrigerate until ready to serve.
Pour remaining sauce into a large bowl and add steak and onions turning to coat. Cover bowl and marinate in the refrigerator for 1 hour.
Remove steak and onions from marinade and thread alternately on to metal skewers.
Preheat grill according to manufacturer's instructions for medium heat.
Grill kabobs for about 10 - 15 minutes, turning occasionally during cooking process, until steak is desired doneness. (A 10-minute cooking time should result in medium-rare steak over medium-hot, ashen coals.) You can also find some great tips on cooking your steak here.
Meanwhile, warm up reserved sauce in the microwave or in a saucepan until just warm. Remove kabobs from grill and arrange on individual plates or a large platter. Drizzle sauce over kabobs and serve immediately.
Makes about 4 servings.