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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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Fess Parker 2011 Pinot Noir Ashley's
Fess Parker2011 Pinot Noir
Ashley's
93 - Tasting Panel magazine

$42.00

Pinot Noir
Fog Crest 2011 Pinot Noir Laguna West
Fog Crest2011 Pinot Noir
Laguna West
Gold Medal - Int'l Wine Challenge

$33.00

Pinot Noir
Joseph Jewell 2012 Pinot Noir Russian River Valley
Joseph Jewell2012 Pinot Noir
Russian River Valley
96 Pt - Top 100 Wines of 2014

$29.00

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Balsamic Marinated Flank Steak

Albeno Munari


Ingredients

2 garlic cloves, sliced
1 Tbs. fresh rosemary leaves
1 Tbs. dried oregano
2 Tbs. whole-grain mustard
½ cup balsamic vinegar
1 cup extra-virgin olive oil, plus more for grilling
Salt & freshly ground pepper
One 3-pound flank steak


Instructions

In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper. Add the meat to a glass or ceramic baking dish and pour all but ¼ cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off and pat dry with a paper towel. Season the meat with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125 degrees, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.



    Suggested Pairings

  1. Charthia
    2009 Cabernet Sauvignon
    Charthia
    Napa Valley

    $52.00

    $65.00
    100 cases produced
    id: 2541
    Garagiste
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