Grilled Boneless Sirloin and Vidalia Onion Skewers
Grilled Boneless Sirloin and Vidalian Onion Skewers might be just the main course you are searching for. This gluten free recipe serves 8. One portion of this dish contains around 27g of protein, 10g of fat, and a total of 263 calories. It will be a hit at your The Fourth Of July event. If you have sugar, to 8 bamboo skewers, garlic, and a few other ingredients on hand, you can make it. To use up the apple cider vinegar you could follow this main course with the eggless plum cake , how to make plum cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.
Instructions
In a shallow dish, whisk together the vinegar, garlic, Parmesan, lemon juice, paprika, sugar, House Seasoning, and oregano.
Add the beef cubes and marinate, covered, for 1 hour.
Light the grill or preheat the broiler. In a bowl, add the melted butter and bouillon and stir until the bouillon is completely dissolved.
Skewer the beef and onion cubes separately.
Brush the onions with the butter mixture.
Put the skewers on the grill, or if broiling, transfer the skewers to a foil-lined baking sheet and broil. Turn once, until the onion is tender and the beef is cooked to the desired doneness, 3 to 5 minutes per side. Arrange on a serving platter and serve.
Mix ingredients together and store in an airtight container.
Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir
Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Merlot with a 4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.
Robert Mondavi Napa Merlot
The wine's multi-dimensional flavors come from grapes grown in distinctly different terroirs of Napa Valley, including the Carneros, Stags Leap and Oakville districts. Traditional techniques, including native yeasts, extended maceration, aging in French oak barrels and bottling without filtration, enhanced the wine's complexity. This wine is delicious with many entrees and cheeses. One of our favorite food pairings is roast turkey with a wild mushroom and walnut stuffing. Roast leg of lamb, rubbed with fragrant herbs and spices, or grilled pork loin also marry perfectly with the wine's luscious flavors.