Recipe to Pair with Deering 2008 Zinfandel
Garlic & Herbed Steak
Serves 4 people
Prep Time 15 minutes
1.5 lbs. Steak – 6oz. per person (Tri-tip, NY, Top Sirloin or Hanger Steak)
4 Tbl. Olive Oil
2 Tbl. Chopped garlic
2 Tbl. Chopped fresh rosemary
½ tsp. Black pepper
½ tsp. Sea salt
1) Mix rosemary, pepper, salt, garlic & olive oil in bowl and set aside.
2) Trim outside fat from cuts of beef (if necessary).
3) Spread marinade mix on both sides of beef.
4) Cook beef on hot grill (Time will depend on cut, thickness and how you like it cooked).
Grilled Asparagus & Peppers (mixed with olive oil, salt & pepper before grilling); Crusty bread (to soak up the marinade & steak drippings); Deering 2008 Zinfandel (open bottle 1 hour before serving).
If rosemary is not a particular favorite or is not available, it can be substituted with basil or thyme. The amount of garlic used can be diminished or eliminated depending on what you like. We recommend letting the herb and oil marinade mix sit for several hours before spreading it on the meat to allow the oil to become infused with the herb and garlic flavors.