Ingredients:

• 2 lbs. roast or steak, cubed into 1″ to 1 1/2″ cubes
• 3/4 cup red wine, use a wine you would drink
• 2 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For Rice Dish:

• 2 large red peppers, chopped
• 1 large onion, chopped
• 1 (8oz) container mushrooms, cleaned and halved
• olive oil
• garlic powder
• Basmati Rice
• 1 cup balsamic vinegar
• 2 tablespoons honey

Directions:

1. Place steak in a plastic resealable bag. Add all ingredients and rub into meat. Place bag or plastic covered bowl into refrigerator for 2 – 12 hours.
2. While steak is resting cut vegetables into rough chop and skewer. Lightly rub vegetables with olive oil and a sprinkle of garlic powder.
3. When ready to make meal begin cooking rice according to package instructions.
4. Remove steak from marinade, discard marinade, and skewer meat. Cook meat and vegetables on grill until desired doneness is reached.
5. Keep skewers warm in 170 degree oven until rice is cooked. Create balsamic reduction for topping by heating the 1 cup vinegar and 2 tablespoons honey in a small saucepan over medium heat. Stir occasionally and allow the reduction to reduce by half at a slow boil.
6. Serve meat and veggies over rice with a drizzle of the the balsamic over the top.