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Succulent Steak with Zinfandel Sauce and Vegetable Saute

Featured by Perry Creek Winery in the Gold Wine Club.
Succulent Steak with Zinfandel Sauce and Vegetable Saute


Enjoy this tasty steak with a your favorite Zinfandel from your monthly wine box.

Yield: 6
Prep Time: 15 Minutes
Cook Time: 10 Minutes


•6 Small, thick Steaks
•1 Teaspoon Olive Oil
•1 Cup Beef Stock
•1/2 Cup Perry Creek 2006 Zinfandel
•1 Tablespoon Tomato Paste
•1 Large clove Garlic, chopped
•1 Teaspoon dark chocolate
•Salt and Pepper


Put olive oil in hot saute pan. Sear steaks on both sides and transfer to warm pan in a 350-degree oven.

Add beef stock, Zinfandel, tomato paste and garlic to saute pan, reduce by half. Add chocolate and stir to melt. Continue to simmer until mixture is reduced to a creamy consistency. Add salt and pepper to taste.

Recipe sourced by Perry Creek Winery

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