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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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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Cade 2009 Proprietary Red Blend Napa Cuvee
Cade2009 Proprietary Red Blend
Cade
Napa Cuvee

$55.00

Last Call
Platinum
Hiatus 2010 Proprietary Red Blend APEX
Hiatus2010 Proprietary Red Blend
Hiatus Cellars
APEX

$72.00

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Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Gemstone 2009 Proprietary Red Blend Estate Grown
Gemstone2009 Proprietary Red Blend
Gemstone
Estate Grown

$69.00

Last Call
Diamond
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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. Trisaetum
    2011 Pinot Noir
    Trisaetum
    Ribbon Ridge Estate
    Oregon

    $45.00

    $55.00
    91 - Wine Enthusiast
    id: 2420
    Pinot Noir
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