This month in our newsletter we decided to show off an estate cabernet with a little more age and delicacy. Sometimes older wines can be a little harder to pair food with because you don’t want to overpower any of the subtle notes they present. Since most people go for a steak when they are drinking great cab; I’m sharing with you a recipe that will not only compliment the soft, earthy characteristics of the wine but also give it enough depth and flavor without outshining this beautiful 2006 Estate Cabernet.
makes 1qt of marinade for 4-6 steaks
2 Red Bell Pepper
¼ C Worcestershire Sauce
¼ C Soy Sauce
¼ C Red Wine Vinegar
1C Olive Oil
3 cloves Garlic
1. Roast peppers until charred on all sides using either the flame from a gas stovetop or grill. Set aside to cool.
2. Mince garlic, shallot, and all of the herbs and combine in a mixing bowl with the rest of the liquid ingredients and spices.
3. Once the peppers are cool to touch, cut it open and remove the seeds and stem.
4. Then, using a blender, puree the pepper using the liquid made in the previous step to keep it thin enough.
5. Salt and pepper the marinade, adjust seasoning.
6. Now that marinade is complete, season each piece of meat individually with salt and pepper.
7. Place steaks in a ziploc bag or air-tight container, and cover entirely with marinade and sit overnight.
8. Remove steaks from bag, and let them come to room temp before grilling or pan cooking.
9. Baste some of the remaining liquid to keep meat moist, and cook to the desired temperature.
10. Rest 5-10 minutes, and serve immediately.
Chef's Note: This also makes for a great marinade for other proteins, including chicken or pork.