After posting recipes for the past few weeks, the wine department thought we would try one of them ourselves. We chose the grilled skirt steak because, in addition to it being one of the most flavorful cuts of meat, it is quite affordable (especially when hosting a large group of opportunivors!!).
Meirdod Hassanin, wine associate and our chef for the evening, marinated about 3 pounds of steak for a full 24 hours in 2005 Beronia Reserva (Advantage Card Price: $13.99) to ensure the meat was thoroughly infused and tenderized. We served it with an heirloom tomato caprese salad (tomatoes and basil grown by our liquor manager Andy Morrell) and roasted seasonal vegetables.
Then, to top off the evening, cashier extraordinaire Eva Young, prepared a savory Sangria from equal parts Marques de Caceres Rioja Blanco (Sale Price: $7.99), San Pellegrino Aranciata, and a splash of Northern Peak Citron Vodka (Sale Price: $16.99, 1.75mL), poured on the rocks then garnished with a rosemary sprig and lemon slice. It was a seriously epic meal—indulging, imbibing, and entertaining.
Grilled Skirt Steak
- 1 ½ pound skirt steak
- 1 cup aged Rioja
- 1 tablespoon olive oil
- 1 garlic clove, peeled and halved
- 2 tablespoons butter
- Sea salt and pepper to taste
- Using a fork, make a series of holes on both sides of the steak to help the marinade penetrate more effectively. In a sealable bag, or non-reactive bowl, combine steak and wine; allow to marinate for at least 1 hour, the longer the better
- Remove meat from marinade; season liberally with salt. Reserve marinade for later use.
- Brush heated grill with olive oil; cook steak until medium-rare, about 4 minutes on one side, then 3 on the other. Remove steak from grill; rub with garlic; let rest 5 minutes.
- While meat is resting, transfer wine marinade to small saucepan over high heat; cook until liquid is reduced by half. Wisk in butter, salt and pepper. Spoon over sliced meat and serve. Be sure to slice skirt steak against the grain, otherwise the meat will be too chewy.
We thoroughly enjoyed drinking the 2005 Ramon Bilbao Reserva (Sale Price: $15.99) with this skirt steak. It offers aromas of smoky oak and sour cherry. Deep nuances of raspberry evoke the rustic style of Tempranillo that made Rioja famous. This wine has definitely forged a soft spot within the hearts of the wine staff!
Recipes courtesy of Jill Paradiso, a classically trained chef and the Rioja specialist for the Northeast region. For more information
about Vibrant Rioja please visit www.VibrantRioja.com or find them on Facebook at www.facebook.com/RiojaWines