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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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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
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Was $18.50
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Alma Sol 2010 Proprietary Red Blend
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$12.99

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

$11.99

Was $22.00
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NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
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$8.99

Was $16.00
Sale
Gold
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Grilled Flank Steak with Grilled Vegetables, Roasted Vegetables Aioli and Chimichurri Sauce

Pey-Lucia


Ingredients

1-2 pound Flank Steak
Freshly squeezed juice from 1 lime

Rub:
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
½ tablespoon coriander
Freshly ground black pepper

Chimichurri Sauce:
This is a delicious, slightly spicy sauce.
¼ cup parsley
3 tablespoons red wine vinegars
4 large garlic cloves
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
½ cup extra virgin olive oil


Aioli:
4 garlic cloves, put through garlic press
Kosher salt
2 egg yolks
1 ½ Tablespoons fresh lemon juice
1 cup olive oil
Cayenne pepper

Salad:
Arugula
Fresh Fennel, thinly sliced
Vinaigrette


Instructions

For the Chimichurri Sauce, in a food processor combine parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth. Season with salt and pepper. Add the olive oil and process for a few second. Let stand for at least 1 hour before serving. Can be made the day before — bring to room temperature.

For the Aoili, put crushed garlic and ½ teaspoon salt in a medium bowl. Add egg yolks and lemon juice and whisk to blend. Slowly whisk in olive oil in a steady stream until a creamy sauce forms. Season with salt and cayenne.

For the Rub, combine all ingredients rub on both sides of flank steak. Place spice-rubbed flank steak in a ziplock bag and add lime juice. Marinate for 12-24 hours. Grill flank steak over high heat. 5 minutes per side for medium rare and a little longer for more well cooked. After taking steak off of barbecue let it rest for at least 15 minutes before cutting. Serve the Flank Steak over a bed of arugula and thinly sliced fennel that has been lightly dressed with vinaigrette. Serve with Aioli and Chimichurri Sauce.



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
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