Howell Mountain PAIRING – BEEF KA BOB
INGREDIENTS:
Serves 6-8
Marinade
1 cup soy sauce
2 tablespoons dry mustard
1 tablespoon cracked black pepper
½ cup red wine vinegar
1 ½ teaspoons dried parsley
2 cloves minced garlic
¹⁄³ cup lemon juice
1 cup canola oil
Beef
2 pounds Beef Top Sirloin, cut into 1 ½ inch cubes
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
½ pound medium mushrooms
2-3 small zucchini, cut into 1-inch slices
Couscous
1 cup water
1 cup couscous
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
½ cup diced Roma tomato, ¼-inch dice
½ cup diced English cucumber, seeds removed, ¼-inch dice
½ cup canned garbanzo beans, drained
and rinsed
¼ cup minced red onion
½ cup kalamata olives, pitted and sliced
2 tablespoons feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
¼ teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
METHOD:
Marinade/Beef
In a medium bowl whisk together, all marinade ingredients.
Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Place vegetables and remaining marinade in a large
resealable plastic bag; seal bag and turn to coat. Refrigerate both at least 4 hours or overnight.
Preheat grill to medium high. On metal or soaked wooden skewers, thread vegetables and beef alternating different vegetables. Discard marinade.
Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 10-13 minutes, turning occasionally.
Couscous
Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir. Turn off the heat and cover, allow to sit off heat for 5 minutes.
Remove cover and fluff couscous with a fork and allow to cool. Combine couscous, tomatoes, cucumber, garbanzo beans, red onion, olives, cheese, and
herbs in a medium bowl. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk.
Pour dressing over the couscous salad, stir to combine.
Courtesy of Mark Caldwell, Executive Chef Davis Estates
INGREDIENTS:
Serves 6-8
Marinade
1 cup soy sauce
2 tablespoons dry mustard
1 tablespoon cracked black pepper
½ cup red wine vinegar
1 ½ teaspoons dried parsley
2 cloves minced garlic
¹⁄³ cup lemon juice
1 cup canola oil
Beef
2 pounds Beef Top Sirloin, cut into 1 ½ inch cubes
1 small red onion, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
½ pound medium mushrooms
2-3 small zucchini, cut into 1-inch slices
Couscous
1 cup water
1 cup couscous
½ teaspoon kosher salt
2 tablespoons extra-virgin olive oil
½ cup diced Roma tomato, ¼-inch dice
½ cup diced English cucumber, seeds removed, ¼-inch dice
½ cup canned garbanzo beans, drained
and rinsed
¼ cup minced red onion
½ cup kalamata olives, pitted and sliced
2 tablespoons feta cheese
1 teaspoon chopped parsley
1 teaspoon chopped mint
¼ teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon red wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra-virgin olive oil
METHOD:
Marinade/Beef
In a medium bowl whisk together, all marinade ingredients.
Place beef and half of the marinade in a large resealable plastic bag; seal bag and turn to coat. Place vegetables and remaining marinade in a large
resealable plastic bag; seal bag and turn to coat. Refrigerate both at least 4 hours or overnight.
Preheat grill to medium high. On metal or soaked wooden skewers, thread vegetables and beef alternating different vegetables. Discard marinade.
Grill, covered, over medium heat until vegetables are tender and beef reaches desired doneness, 10-13 minutes, turning occasionally.
Couscous
Bring water, salt, and olive oil to a boil in a medium saucepan. Add couscous and stir. Turn off the heat and cover, allow to sit off heat for 5 minutes.
Remove cover and fluff couscous with a fork and allow to cool. Combine couscous, tomatoes, cucumber, garbanzo beans, red onion, olives, cheese, and
herbs in a medium bowl. Whisk together lemon zest, lemon juice, vinegar, salt, and pepper in a small bowl. Slowly drizzle in the olive oil and whisk.
Pour dressing over the couscous salad, stir to combine.
Courtesy of Mark Caldwell, Executive Chef Davis Estates