16−18 wooden skewers
2 pounds sirloin steak, cut into 1½-inch cubes
Treasure Cave® Crumbled Blue Cheese for garnish
For the marinade:
¾ cup dry red wine
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2−3 garlic cloves, minced
½ teaspoon salt
½ teaspoon fresh rosemary, finely chopped
½ teaspoon fresh thyme, finely chopped
For the fondue:
8 ounces Treasure Cave® Crumbled Blue Cheese
4 teaspoons cornstarch
1 tablespoon extra virgin olive oil
1 garlic clove, minced
½ cup dry white wine
2 teaspoons fresh thyme, minced
¾ cup heavy cream
Pinch cayenne pepper
¼ teaspoon black pepper
1 teaspoon chives, finely chopped
Soak wooden skewers for at least 30 minutes.
In a large bowl, whisk all of the marinade ingredients together until well blended. Add the beef cubes and toss to combine. Cover and refrigerate at least 4 hours or overnight.
Slide the meat cubes onto the skewers.
Heat a grill to high heat. Grill for 8−10 minutes or until desired doneness, turning skewers as they cook. Turn off grill and cover to keep warm.
In a bowl, combine the cheese and cornstarch. Set aside.
Heat a saucepan to medium-high heat, add the oil and swirl to coat. Add the garlic and sauté until fragrant, about 30 seconds. Add the wine and thyme and bring to a simmer for 1 minute. Whisk in the cream, cayenne and black pepper. When the cream mixture begins to bubble, reduce the heat to medium-low. Add the cheese mixture 1/3 cup at a time, stirring with a rubber spatula until the cheese is completely melted before adding more. Transfer to a fondue pot and keep warm.
Transfer kabobs to a platter and garnish with crumbled blue cheese. Sprinkle chives on top of the blue cheese fondue and serve with the kabobs.