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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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Gold Medal - SF Chronicle Wine Competition

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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. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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