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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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Vermeil  2009 Proprietary Red Blend XXXIV
Vermeil 2009 Proprietary Red Blend
Vermeil Wines
XXXIV

$39.00

Last Call
Platinum
Renteria 2012 Chardonnay Los Carneros
Renteria2012 Chardonnay
Renteria Wines
Los Carneros

$34.00

Last Call
Platinum
Campus Oaks 2012 Chardonnay Barrel Fermented
Campus Oaks2012 Chardonnay
Campus Oaks
Barrel Fermented

$15.00

Last Call
Gold
Chapel Hill 2012 Proprietary White Blend 'il Vescovo'  - Australia
Chapel Hill2012 Proprietary White Blend
Australia December 2013
'il Vescovo' - Australia

$20.00

Last Call
International
Santa Barbara Gift Set Collection 2 Accoladed Wines & Gourmet Delights
Santa Barbara Gift Set Collection
GMWC
2 Accoladed Wines & Gourmet Delights

$84.45

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*Does not apply to Sale or Specials wines.

Grilled Skirt Steak with Peaches

D'Argenzio


Ingredients

2 Garlic Cloves
1 small Bay Leaf
1 small Shallot
1 Jalapeño, halved and seeded
Finely grated zest and juice of 1 Lemon
2 Tbs. Soy Sauce
1/2 tsp. chopped Thyme
1/2 cup plus 1 tablespoon Canola Oil
Salt and freshly ground Pepper
1 1/2 pounds Skirt Steak, cut into 4 pieces
1 Tbs. Dijon Mustard
1/2 cup very hot Water
2 Tbs. Honey
1/2 tsp. Cinnamon
1 1/2 tsp. finely grated Fresh Ginger
4 Peaches, halved and pitted


Instructions

In a blender, puree the garlic, bay leaf, shallot, jalapeño, lemon zest and juice, soy sauce
and thyme until combined. With the blender on, slowly pour in 1/2 cup of the canola oil and puree until smooth. Season the marinade with salt and pepper. Pour half of the marinade into a shallow baking dish, add the skirt steak and turn to coat. Let the skirt steak stand for 20 min. Add the Dijon mustard to the remaining dressing and blend. Transfer the dressing to a small bowl. Meanwhile, light a grill. In a small saucepan, combine the water with the honey, cinnamon and ginger and let stand for 5 min. Transfer the mixture to a bowl along with the remaining 1 Tbs. of oil and the peaches. Scrape the marinade off the skirt steak. Generously season the steaks with salt and pepper and grill them over high heat, 6 to 7 min, turning once, for medium-rare meat. At the same time, grill the peach halves, turning them frequently, until they are charred in spots and softened, about 8 min. Cut the peaches into wedges and thinly slice the steaks. Transfer to plates and serve, passing the dressing on the side.



    Suggested Pairings

  1. Highway 12
    2011 Pinot Noir
    Highway 12
    Reserve
    Napa Valley

    $31.50

    $38.00
    92 - Beverage Testing Inst
    id: 2462
    Pinot Noir
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