Opening Act Pinot Noir SteakFeatured by Timbre Winery in the Pinot Noir Wine Club.
A delicious and perfect steak recipe to pair with Timbre's award-winning Pinot Noir featured in a recent shipment from our Wine Clubs!Yield: 2 - 4
Prep Time: 10 Minutes
Cook Time: 25 Minutes
• Ribeye, Fillet or Top Sirloin
• Black pepper and Salt
• Vegetables to grill (portobello caps, asparagus, sliced white onions, peppers, zucchini, etc.)
• Olive Oil
• 1 Tablespoon (or more) Dijon mustard
• Garlic (fresh or powder)
• 1 Shallot, diced
• Fresh lemon juice, to taste
• Garlic bread (optional)
My favorite food pairing with The Opening Act Pinot Noir is Grilled Steak. Any cut, and preferably over something Smokey, like red oak or charcoal. The smoke really shines with the fruitiness of our Pinot Noir.
Start by liberally rubbing the outside of your favorite cut (I like ribeye, filet, or top sirloin) with black pepper and salt. No need for anything fancy as far as flavoring, just a great cut and a hot grill! Definitely hot enough to sear the outside of the steak and lock in some flavor!
On the side, I would go for some grilled vegetables. My go to is portobello caps, asparagus, sliced white onions, peppers, and zucchini. I like to keep the vegetables in large pieces, so they get a little smoke on the outside but stay moist on the inside.
I make a dressing which works with everything on the plate. Start with a few ounces of olive oil, and then mix in at least a tablespoon of grainy Dijon mustard. Then mayonnaise until it has a creamy texture. To that I add black pepper, salt, garlic (fresh or powder), oregano, diced shallot, and fresh lemon juice to taste. I originally made this for white asparagus, but it is good on almost any vegetable, and delicious on the grilled steak.
Garlic bread, and of course a couple of bottles of Timbre Pinot Noir round out this feast!