Wednesday, May 20, 2009
Family Features
A sizzling steak hot off the grill and a glass of wine make a sensational pairing for steak house dining at home.
Savor the warm weather with al fresco entertaining and create a restaurant experience in your own back yard for less.
Simple rub and marin-ade recipes start you off on a double duty dinner — grill once and dine twice for even more savings, using remaining steak slices to top fresh salads and sandwiches.
Delight your friends and family with flavorful beef recipes served with your favorite Sutter Home wine. The same wines served with the steaks make excellent companions to the “planned-over” recipes as well.
Visit BeefItsWhatsForDinner.com for beef grill ing guidelines, safety tips and additional recipes. For more information on wine choices and pair ings, visit SutterHome.com.
Wine Tips
UOffer a selection of red, white and blush vari etals so your guests can sample more than one.
UOne 750 ml bottle of wine will yield approxi mately five 4-ounce glasses.
UServe red wines at 55 to 65 degrees. White wines are best well-chilled at 45 ∞ to 55 degrees. Avoid over-chilling — it subdues the wine’s aromas and flavors.
Steak Preparation
For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.
Lemon-Oregano Rubbed Steaks
Makes about 3 tablespoons rub
2 pounds beef tenderloin, top loin, ribeye or top sirloin steaks, cut 1 inch thick
Or:
2 pounds top blade (flat iron) steaks (about 8 ounces each)
Or:
4 pounds T-bone or porterhouse steaks, cut 1 inch thick
Rub:
1‚Ñ4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel
4 cloves garlic, minced
1 teaspoon pepper
Combine rub ingredients; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally.
Serve half of steaks immedi ately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.
Lemon-Oregano Marinated Steaks
Makes about 1‚Ñ2 cup marinade
2 pounds beef flank or skirt steaks
Or:
2 pounds top round steaks, cut 1 inch thick
Marinade:
1‚Ñ3 cup olive oil
1‚Ñ4 cup fresh lemon juice
1‚Ñ4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
1 tablespoon freshly grated lemon peel
4 cloves garlic, minced
1 teaspoon pepper
Combine marinade ingredients in medium bowl. Place beef steak(s)and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145 degrees) to medium (160 degrees) doneness, turning occa sion ally. Grill top round steaks to medium rare (145 degrees) doneness.
Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serv ing, carve steaks(s) into thin slices; season with salt and pepper, as desired.