Cabernet Beef Jubilee Steaks

Ingredients

• 4 top blade steaks, 5 oz. each
• 1/4 cup balsamic vinegar
• 1 cup Cabernet Sauvignon wine
• 1/2 cup sugar
• 1/2 tsp. mustard seed
• 2 strips lemon zest
• 2 sticks cinnamon
• 1 cup dark sweet cherries (fresh, frozen or canned)

Instructions

Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes.

Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinate in the refrigerator for 30 minutes to 2 hours.

Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade.

Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once.

While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce.

Suggestions

Suggested wine: Cabernet Sauvignon If you prefer a thicker sauce, dissolve 1 Tbsp. corn starch in 1 Tbsp. of cold water and add to the sauce while reheating. Other recommended cut: Sirloin steak, strip steak, ribeye steak. Shoulder steaks may be used if you increase marinating time to 6-8 hours.