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Beef Brochettes au Vin at

We had a nice piece of beef and She Who Must Be Obeyed likes brochettes. I have found that making what she likes has many benefits.

I have to admit, I really don’t get brochettes. Why put the meal on a stick when you are having a sit down meal? I do admit they look very pretty and there is more surface area exposed to the marinade.

Regardless, I cut 10 oz of sirloin tip steak into 12 pieces about 1/2 inch thick and an inch long. The thinner dimension allows for the meat to cook before the vegetables char too much.

I mixed red wine, Dijon Mustard, Worcestershire sauce and honey into a marinade. I put the beef in it and let it sit in the fridge for 3 hours.

Beef Brochettes au Vin 1

I removed the beef and reserved the marinade. I boiled the marinade for a few minutes to kill any bacteria that might have transferred from the meat and set it aside.

I mixed pepper, onion powder, garlic powder and salt together and then sprinkled it over the marinated meat. I cut up four squares of white and red onion, sweet peppers and a cut 2 large mushrooms in half.

I slid the pieces on bamboo skewers that had soaked in water in the following order; white onion, beef square, mushroom, beef square, pepper, beef square and white onion.

Beef Brochettes au Vin 2

I had my Weber Genesis Grill preheated with the burners on high. I put the brochettes on and cooked for about 3 minutes a side for medium rare. I turned once during cooking and brushed with the reserved marinade when I turned them.

Beef Brochettes au Vin 3

We served them with some coleslaw and pasta.

Beef Brochettes au Vin 5

The Verdict

While I admit I wouldn’t do brochettes for myself, these were simple, very tasty and looked good. The red wine gives a nice sharp flavour and the other ingredients and rub give it a good complexity that complements the beef.

She Who Must Be Obeyed was pleased which means these will be made again.

The Old Fat Guy

Beef Brochettes au Vin

Yield: 4 skewers

Beef Brochettes au Vin


  • 285 grams (10 oz) sirloin tip steak
  • 50 ml (1/4 cup) red wine
  • 5 ml (1 teaspoon) Dijon mustard
  • 5 ml (1 teaspoon) Worcestershire sauce
  • 5 ml (1 teaspoon) honey
  • 3 ml (1/2 teaspoon) salt
  • 1 ml (1/4 teaspoon) ground pepper
  • 3 ml (1/2 teaspoon) onion powder
  • 3 ml (1/2 teaspoon) garlic powder
  • 4 squares of white onion
  • 4 small mushrooms or 2 large cut in half
  • 4 squares of sweet pepper
  • 4 squares of red onion
  • 4 bamboo skewers, soaked for 30 minutes in water


  1. Cut the beef into 12 pieces roughly 1/2 inch thick and 1 inch long.
  2. Mix the wine, mustard, Worcestershire sauce and honey together.
  3. Toss the beef in the wine mixture and marinade two to four hours, stirring occasionally.
  4. Take the beef from the marinade.
  5. Boil the marinade for 3 minutes and set aside.
  6. Mix the salt, pepper, onion powder and garlic powder together.
  7. Sprinkle the seasonings over the beef cubes.
  8. Put the vegetables and meat on the skewers starting with one of the vegetables and alternating with the beef.
  9. Grill on a hot barbecue grill to desired doneness (3 minutes a side for medium rare on my grill).
  10. Turn the meat half way through cooking and brush with reserved marinade.
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