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Gold Medal Wine Club
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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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Grilled Flank Steak with Grilled Vegetables, Roasted Vegetables Aioli and Chimichurri Sauce

Pey-Lucia


Ingredients

1-2 pound Flank Steak
Freshly squeezed juice from 1 lime

Rub:
2 tablespoons brown sugar
1 tablespoon kosher salt
1 tablespoon cumin
½ tablespoon coriander
Freshly ground black pepper

Chimichurri Sauce:
This is a delicious, slightly spicy sauce.
¼ cup parsley
3 tablespoons red wine vinegars
4 large garlic cloves
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
½ cup extra virgin olive oil


Aioli:
4 garlic cloves, put through garlic press
Kosher salt
2 egg yolks
1 ½ Tablespoons fresh lemon juice
1 cup olive oil
Cayenne pepper

Salad:
Arugula
Fresh Fennel, thinly sliced
Vinaigrette


Instructions

For the Chimichurri Sauce, in a food processor combine parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth. Season with salt and pepper. Add the olive oil and process for a few second. Let stand for at least 1 hour before serving. Can be made the day before — bring to room temperature.

For the Aoili, put crushed garlic and ½ teaspoon salt in a medium bowl. Add egg yolks and lemon juice and whisk to blend. Slowly whisk in olive oil in a steady stream until a creamy sauce forms. Season with salt and cayenne.

For the Rub, combine all ingredients rub on both sides of flank steak. Place spice-rubbed flank steak in a ziplock bag and add lime juice. Marinate for 12-24 hours. Grill flank steak over high heat. 5 minutes per side for medium rare and a little longer for more well cooked. After taking steak off of barbecue let it rest for at least 15 minutes before cutting. Serve the Flank Steak over a bed of arugula and thinly sliced fennel that has been lightly dressed with vinaigrette. Serve with Aioli and Chimichurri Sauce.



    Suggested Pairings

  1. Parmelee-Hill
    2011 Pinot Noir
    Parmelee-Hill
    Estate Grown
    Sonoma

    $38.00

    $45.00
    94 - Beverage Testing Inst.
    id: 2539
    Pinot Noir
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