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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 PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

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

$9.99

Was $18.50
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
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Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
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90 - Connoisseurs' Guide

$11.99

Was $22.00
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Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
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Gold
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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. PlumpJack
    2012 Cabernet Sauvignon
    PlumpJack
    Estate
    Napa Valley

    $92.00

    $104.00
    93 - Wine Advocate
    id: 2497
    Diamond
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