Balsamic Glazed Ribeye Skewers
These Balsamic Glazed Ribeye skewers will elevate any Holiday gathering, or any dinner honestly! The marinade is pretty simple and the glaze is one that you'll want to eat on it's own it's so good 🔥
Equipment
- 6-8 skewers, I'm using 4 inch stainless steel
- 1 shallow container, for marinating
- 1 pan
Ingredients
- 3-14 oz ribeyes, excess fat trimmed
- ¾ cup cabernet sauvignon, I am using Chateau Ste Michelle
- ¾ cup balsamic vinegar
- 1 garlic clove, smashed
- 1 rosemary sprig
- 1 tsp crushed red peppers
- ⅓ cup demi-glace, or beef bone broth
- ¼ cup turbinado sugar
- 2½ tbsp soy sauce
- 6-8 skewers, I'm using 4 inch stainless steel
- Chives for topping
Instructions
- Slice your ribeye into thin strips and pound until very thin.
- Fold the ribeye strip onto itself as shown in the video and insert onto the skewer. Repeat until they are all done. Place in a shallow container.
- Mix the wine, balsamic, soy sauce, crushed red peppers, garlic and rosemary.
- Pour marinade all over the skewers. Let sit 1 hour. Remove from the marinade and pat dry real well. Let them sit on a cooling rack inside of a baking sheet in the fridge for 20-30 minutes.
- Preheat a pan for 4 minutes on medium low. Add olive oil, raise to medium high.
- Sear your skewers on the 2 widest sides for 2-3 minutes per side or until very golden.
- Set aside.
- Strain your marinade and add to the same pan as the skewers with the demi-glace (or beef bone broth) and sugar.
- Let it reduce to ⅓ or until it completely coats the back of a spoon.
- Brush the glaze on the skewers.
- Top with chives and that is it.
Nutrition
Calories: 947kcal, Carbohydrates: 113g, Protein: 45g, Fat: 16g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 52mg, Sodium: 4214mg, Potassium: 610mg, Fiber: 1g, Sugar: 86g, Vitamin A: 635IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.