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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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*Does not apply to Sale or Specials wines.

Balsamic Marinated Flank Steak

Albeno Munari


Ingredients

2 garlic cloves, sliced
1 Tbs. fresh rosemary leaves
1 Tbs. dried oregano
2 Tbs. whole-grain mustard
½ cup balsamic vinegar
1 cup extra-virgin olive oil, plus more for grilling
Salt & freshly ground pepper
One 3-pound flank steak


Instructions

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper. Add the meat to a glass or ceramic baking dish and pour all but ¼ cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off and pat dry with a paper towel. Season the meat with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.



    Suggested Pairings

  1. Dyer
    2007 Cabernet Sauvignon
    Dyer
    Diamond Mountain District
    Napa Valley

    $57.00

    $75.00
    92 - Wine Enthusiast
    id: 2455
    Platinum
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