When the temps are rising, the last thing you want to do is turn on the oven in the kitchen. For a great entree salad, try this crunchy summer salad topped with grilled steak—marinated in Temecula Valley Zinfandel. It gets its zing from a spicy-mustard vinaigrette. For the ultimate pairing, be sure to serve it with your favorite Temecula Valley Zinfandel!
1 cup Temecula Valley Zinfandel
2 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon black peppercorns
1 tablespoon ground cayenne
1 tablespoon plus 1 teaspoon dry mustard powder
1 New York strip steak (about 14-ounces), 1-inch thick, trimmed of fat
2 large tomatoes, preferably different colors
3 cups chopped, romaine lettuce
1 cup sugar snap peas, stemmed and cut into three pieces
1 cup cooked corn kernels, cut off the cob and cooled
1 tablespoon spicy brown mustard
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon sugar
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper, plus more for serving
Bring the wine and garlic to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 3 minutes. Let cool.
Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon of the dry mustard.
Add the steak and turn it to coat. Cover the steak and marinate it in the refrigerator for 6 to 8 hours, turning it once.
Preheat the grill to high heat.
Remove the steak from the marinade and pat dry.
Grill the steak for 6 minutes on each side for rare to medium rare. Transfer the steak to a cutting board and let rest for at least 5 minutes.
Cut each tomato into eight wedges, and set aside.
Put the lettuce, snap peas and corn in a large bowl.
To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon of dry mustard.
Toss the lettuce mixture with the desired amount of vinaigrette.
Slice the steak across the grain into ½ inch strips.
Divide the salad among four plates, and top with tomato and steak slices.
Season with freshly ground black pepper.
Maurice Car’rie Vineyard & Winery ~ Van Roekel 2013 Zinfandel
South Coast Winery Resort & Spa ~ 2013 Wild Horse Peak Zinfandel
Wiens Family Cellars ~ 2014 Reserve Zinfandel
Wilson Creek Winery ~ 2012 Wilson Creek Family Reserve Zinfandel
Recipe and photo courtesy of the Wine Institute of California.
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