Steak and Plum Kabobs with Summer Corn Salad EntréeBeef “The Estate Syrah really shines when paired with these kabobs. The wine’s plum notes and slight meaty quality are highlighted in a way that makes every bite wonderful, while the peppers throughout the dish bring out the Syrah’s subtle pepperiness.” – Robynn Chapman – Internet, Wine Club & Hospitality – Serves 4 to 6 – Ingredients: 6 ears of corn ¼ cup red wine vinegar 1 Tbsp. coriander 1 Tbsp. dark brown sugar 1 Tbsp. olive oil 1 Tbsp. grated or minced onion 1 Tbsp. plum sauce 1 ½ tsp. kosher salt ½ tsp. ground black pepper ½ tsp. ground cloves 2 lbs. sirloin steak, cubed 2 green bell pepper, deseeded, cut into 1” pieces 2 yellow bell pepper, deseeded, cut into 1” pieces 1 red onion, cut into 1” wedges 2 or 3 layers thick 5 medium plums, cut into wedges 1 lime, quartered 10-15 cherry tomatoes, quartered 8-10 bamboo skewers Method of Preparation: Soak 8-10 bamboo skewers in water for 30 to 60 minutes, then remove from water and pat dry just prior to using. Cut the steak into 1″ cubes and set aside. In a Ziplock bag, combine red wine vinegar, coriander, brown sugar, olive oil, onion, salt, pepper, cloves and plum sauce. Add the steak cubes, turning to coat. Seal the bag, removing as much air as possible. Refrigerate 1 hour to marinate, shaking the bag once to mix everything up. Shuck corn and, using a sharp knife, carefully cut the kernels off the cob. Add about ½″ water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. Set aside. On each skewer, alternate beef, onion, plum, yellow bell pepper, beef, green bell pepper, plum, onion, beef. Repeat this process until you have your desired number of skewers. Place the skewers on an oiled grill over medium heat. Cook 10-15 minutes, turning occasionally. Roughly chop the leftover veggies into bite size pieces, then squeeze 1 quarter of the lime onto the veggie mixture. Using a medium saucepan over medium low heat, cook the veggies and cherry tomatoes until al dente, about 5 minutes. Add the corn and warm slightly, about 1 minute. To serve, spoon the corn salad onto the plates and arrange the kabobs over the corn.