San Francisco–Hope that you have plans to cook this weekend in this beautiful weather, I hope it’s the same in your neck of the woods too! Get outside and get grilling and enjoy some delicious food.
This week you have a grilled steak recipe with a simple to make sauce that can be used to top things like fish and chicken as well. For this particular recipe the cut of meat doesn’t really matter, whatever you want to use and cook on the grill works just as good, you’ll just have to adjust the cooking time etc. depending on the size of the cut.
You can also change the salsa verde to better fit your tastes as well… you can use cilantro instead of parsley, add lime juice, jalapeno for kick, just play around with flavors, you never know what flavors you find you might like.
To go with this flavorful dish, where red meat is the main ingredient, I gave you two red wines to pair. Both of these wines stand out when drunk with such a strong flavor combo such as salsa verde. The peppery notes of the Zinfandel, along with the prominent tannins suite this dish well, and Cabernet is always an easy go to wine to match with a piece of steak.
Go ahead and enjoy the simple and delicious dish, easy to make and easy to enjoy with a nice glass of red. Sit back, relax and enjoy the weather, the weekend and the company.
As always Happy Cooking! Katherine Pontius
Recipe: Grilled Strip Steak with Salsa Verde
1 strip steak 6-8 oz (1 inch thick)
1/3 cup flat leaf parsley, coarsley chopped
1 Tblspn small capers, rinsed and coarsely chopped
1 Tblspn minced red onion 3 tspn olive oil
2 tspn white wine vinegar 1 tspn lemon zest, finely zested
1 tspn Dijon mustard 1 clove garlic, minced (optional)
salt and pepper to taste
For the salsa verde: In a bowl mix together the parsley, capers, onion, vinegar, zest, Dijon mustard and 1 Tblspn water, saeson with salt and pepper.
For the steak: Heat the grill, oil the grates. Season the steak generously with salt and pepper. Cook turning once until the steak is cooked to your desired doneness. Remove from grill, let stand 5 minutes and serve with the salsa verde!
Since we are working with red meat this week, red wine is always the go to wine to pair. And since we are using strong flavors like capers and Dijon, a stronger stand alone
red is a good choice. A Zinfandel or a Cabernet work well.
Bargain: $ 16.99
Stuart Cellars Select Reserve Zinfandel 2004
Splurge: $ 27.99
Neyers Tofanelli Vineyard Zinfandel 2005
Bargain: $ 9.99
Grapecraft Wines PennyFarthing Cabernet Sauvignon 2005
Hewitt Vineyard Cabernet Sauvignon 2003