Cocoa-Rubbed Steak Kabobs
- wooden or bamboo skewers
- 1 lb chuck eye roast or bottom round roast (or any beef you prefer)
- 1/4 cup instant espresso
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tbsp unsweetened cocoa powder
- 2 tsps salt
- 1 tsp pepper
- Red Wine Reduction Sauce (recipe on website)
Soak skewers in water while preparing the kabobs.
Combine the six dry ingredients in a large bowl or a gallon-size plastic bag, and mix.
Cut the meat into two-inch cubes then add to the dry rub mixture in the bowl or bag. Coat meat thoroughly and let sit for 15-20 minutes. Use this time to make the Red Wine Reduction Sauce and start your grill.
When the meat is ready, carefully thread the beef onto the skewers. Be sure to leave a bit of space between pieces to ensure even cooking.
Grill over medium-high heat for about 5-7 minutes on each side. Remove to a platter and let rest for a few minutes. Drizzle with a bit of the Red Wine Reduction Sauce and serve the rest on the side.
Soak skewers in water while preparing the kabobs.
Combine the six dry ingredients in a large bowl or a gallon-size plastic bag, and mix.
Cut the meat into two-inch cubes then add to the dry rub mixture in the bowl or bag. Coat meat thoroughly and let sit for 15-20 minutes. Use this time to make the Red Wine Reduction Sauce and start your grill.
When the meat is ready, carefully thread the beef onto the skewers. Be sure to leave a bit of space between pieces to ensure even cooking.
Grill over medium-high heat for about 5-7 minutes on each side. Remove to a platter and let rest for a few minutes. Drizzle with a bit of the Red Wine Reduction Sauce and serve the rest on the side.
