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Grilled Skirt Steak with Roast Potatoes, Carrots and Pesto

Featured by Cairdean Vineyards & Winery in the Gold Wine Club.
Grilled Skirt Steak with Roast Potatoes, Carrots and Pesto


Pair with the Cairdean 2013 Syrah

For the steak:
8-12 oz. skirt steak
Extra virgin olive oil
Salt and pepper, to taste
3 sprigs of thyme

For the potatoes:
1/2 lb. marble potatoes
Extra virgin olive oil
Salt and pepper, to taste
8-10 baby carrots

For the Pesto:
1 cup tops of carrots
2 cups basil
1 clove garlic
1 cup parsley
1/2 cup olive oil
1 lemon, and its zest


For the steak: Drizzle steak with extra virgin olive oil. Season with salt and pepper. Chop the thyme. Let sit at room temperature until ready to cook.

For the potatoes: Take about a pound of marble potatoes (can substitute yukon gold potatoes and cut into quarters) and toss with olive oil, salt, and pepper. Roast at 350 degrees for 20-30 minutes, or until fork tender.

For the carrots: Trim the carrot tops down (and save them) and wash thoroughly using a towel to rub off any excess dirt. Do not peel. Toss with olive oil. Roast at 370 degrees for about 10 minutes until they are just tender, but not all they way cooked. Remove the carrots and let sit.

For the pesto: Bring 2 quarts of water to a boil, then drop the carrot tops into the boiling water for 30 seconds, then submerge in ice water. Let stand until cool Do the same for the basil. Do the same for the parsley. Blanch all three. Take all the herbs and lightly wring out all excess water. Puree on high in a blender with the clove of garlic until just smooth. Remove and add juice of one lemon and zest, and mix in by hand. Add salt and pepper to taste.

Steak: Grill steak to desired doneness (over med-high heat). Throw carrots and potatoes in a pan together and sauté on stove-top. Once hot, add a tablespoon of salsa verde. Let rest for 5-7 minutes. Serve with potatoes, carrots, pesto, and another spoonful of salsa verde.

Recipe provided by Cairdean Vineyards & Winery.

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