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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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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. 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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