Red, White and Red?

Last Saturday was the Summer Solstice – the official kick-off! We are ready to host summer travelers, fire up our pizza oven on weekends and watch the Wine Club Members gather on the lawn to challenge one another to a game of bocce ball (after World Cup Mania dies down, of course).

We’re not sure about the weather in your area, but in Sonoma it’s been pretty warm. We’ve danced between the high 70’s and the 90’s for the past few weeks. Usually, the heat brings a change in wine drinking habits from bold reds to crisp whites that refresh and combat the heat. However, summer also signifies barbeque season, and there’s nothing better than barbecuing steak on a warm summer evening surrounded by friends and family members. Unfortunateley, most white wines, especially the crisp refreshing ones, do not stand up to or pair well with steak.

Luckily, when the sun dips below the coastal mountain range in the evening, Sonoma cools down significantly and we help ourselves to a glass of something bold to enjoy with our steak. We recommend something with some backbone! Our Malbec, Pallas Merlot, or Upper Ridge Lagrein should do the trick!

There are many favorite ways to grill a good steak. Try our recipe for Sirloin Steak with Padron Peppers and Garden Watermelon!

 

3/4 cup olive oil

2 cloves fresh garlic

2 bunches fresh thyme

2 bunches fresh oregano

8-12 padron peppers

1 watermelon

2 top sirloin steaks 6 to 8 oz

 

Begin by starting coals or wood in your grill or barbeque. While the grill heats, mince the garlic and set aside to soak in 1/2 cup of olive oil. Chop up the fresh herbs and combine with olive oil/garlic mixture. Rub the herbs, garlic and olive oil on both sides of each top sirloin steak.

Place steak on the grill and cook to desired doneness. Medium-rare steaks equated to about 5-7 minutes on each side. When the meat is cooked to your preference, remove from grill and let rest for at least 10 minutes. In the mean time, pour 1/4 of olive oil into a sauté pan and roast the padron peppers over high heat until they begin to blister.

Lastly, cut up a fresh watermelon and place a piece alongside the sliced steak and roasted peppers.

Enjoy!

 

 

 

 

 

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