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“My boyfried has been on a wine kick lately and somehow got me hooked. Of course I just can't just be happy drinking the stuff so into supper it went! *all ingredients eyeballed but pretty accurate and can be modified according to taste* *Cook time, again, an estimate and depends on the size of your cubes*”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb beef tenderloin steak, cubed (or whatever you prefer)
  • 1 -2 lb chicken breast, cubed
  • 1 (750 ml) bottle merlot (we used Yellow Tail because it's cheap but still has good flavor)
  • 1 (12 ounce) can light beer (used Coors Light)
  • 3 tablespoons Heinz 57 steak sauce
  • 2 tablespoons Worcestershire sauce
  • 3 -4 tablespoons garlic, minced and divided
  • 1 -2 tablespoon black pepper
  • 1 tablespoon poultry seasoning (I use Chef Paul Poultry Magic (optional)
  • 1 tablespoon italian seasoning (optional)

Directions

  1. Cube the meats and place in separate containers.
  2. Add 57 and Worcestershire sauces to steak cubes.
  3. Add Merlot until steak is covered.
  4. Add 1-2 T. of garlic (or more).
  5. Add 1 T. of pepper (or more).
  6. Cover and place in fridge.
  7. Pour beer over chicken.
  8. Add remaining garlic and pepper.
  9. Add Chef Paul and Italian Seasoning if desired.
  10. Add just a splash or two of Merlot -- this will look gross but it tastes fantastic, I promise!
  11. Drink remaining wine -- seriously, who recorks?!
  12. Chill at least an hour, I did three hours because that was what I had time for.
  13. Make into kabobs and grill until done, we added green peppers and mushrooms, would be good with onions too but I forgot them.

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