Cab Spiced Steak Skewers with Stone Ground Mustard
Tender and juicy, these steak skewers are a Cabernet’s best friend and, a snap to make! Use your favorite cut of steak… ribeye, NY strip or skirt, browned in a cast iron pan or grilled and liberally seasoned with our Winemaker’s Pantry™ Spice Pairing for Cabernet. We like them drizzled with a little stone ground mustard and cut into easy to eat bite-size pieces that are then skewered for a guest friendly hand-held party snack.
TasteMaker’s Note: We always suggest reserving a little of your spice pairing blend to be added after cooking as a “finishing spice” like you would with salt.
- 1 lb Steak (Ribeye, New York Strip or Skirt)
- 1/2 tsp Flaked Sea Salt
- 1 1/2 Tbs Winemaker’s Pantry™ Spice Pairing for Cabernet
- Drizzle – Stone Ground Mustard, Extra Virgin Olive Oil
- Chopped Parsley for Garnish
Step 1 – Season both sides of your steak with the spice blend and the salt (reserving about 1 1/2 tsp of spice blend for additional seasoning after cooking).
Step 2 – In a heavy bottomed cast iron pan on medium high heat or on a grill, brown the steak to medium rare about 4 minutes per side depending on the thickness of the steak. Remove from heat and let rest 5-7 minutes (proper resting allows the meat to retain its juices).
Step 3 – Once rested, slice the meat into bite-size pieces and add 3-4 pieces to each skewer. Arrange the skewers on a serving plate. Sprinkle the remaining spice blend atop the skewers. Add a drizzle of stone ground mustard to each skewer, garnish the entire platter with chopped parsley and serve.