Steak & wine spells fine dining no matter how you slice it

A sizzling steak hot off the grill and a glass of wine make a sensational pairing for steakhouse dining at home. Savor the warm weather with al fresco entertaining and create a restaurant experience in your own backyard for less.

Simple rub and marinade recipes start you off on a double duty dinner — grill once and dine twice for even more savings, using remaining steak slices to top fresh salads and sandwiches.

Delight your friends and family with flavorful beef recipes served with your favorite Sutter Home wine. The same wines served with the steaks make excellent companions to the “planned-over” recipes as well.

Visit BeefItsWhatsForDinner.com for beef grilling guidelines, safety tips and additional recipes.

Wine Tips

•Offer a selection of red, white and blush varietals so your guests can sample more than one.

•One 750 ml bottle of wine will yield approximately five 4-ounce glasses.

•Serve red wines at 55° to 65°F. White wines are best well-chilled at 45° to 55°F. Avoid over-chilling — it subdues the wine’s aromas and flavors.

Steak Preparation

For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.

Lemon-Oregano Rubbed Steaks

Makes about 3 tablespoons rub

2 pounds beef tenderloin, top loin, ribeye or top sirloin steaks, cut 1-inch thick

OR

2 pounds top blade (flat iron) steaks (about 8 ounces each)

OR

4 pounds T-bone or porterhouse steaks, cut 1 inch thick

Rub:

1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves

1 tablespoon freshly grated lemon peel

4 cloves garlic, minced

1 teaspoon pepper

Combine rub ingredients; press evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

Lemon-Oregano Marinated Steaks

Makes about 1/2 cup marinade

2 pounds beef flank or skirt steaks

OR

2 pounds top round steaks, cut 1-inch thick

Marinade:

1/3 cup olive oil

1/4 cup fresh lemon juice

1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves

1 tablespoon freshly grated lemon peel

4 cloves garlic, minced

1 teaspoon pepper

Combine marinade ingredients in medium bowl. Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill top round steaks to medium rare (145°F) doneness.

Serve half of steak(s) immediately, as desired. Cover and refrigerate remaining steak(s) for later use. Before serving, carve steaks(s) into thin slices; season with salt and pepper, as desired.

Steak and Asian Noodle Salad

Combine cooked whole wheat or regular thin spaghetti with sugar snap peas, shredded carrots and thinly sliced red bell peppers. Combine equal amounts Asian vinaigrette and hoisin sauce. Drizzle over pasta and vegetables; toss to combine. Top with grilled steak slices and toasted sesame seeds.

Wine pairing: Chardonnay

Steak, Mango and Avocado Salad

Top mixed baby salad greens with cubed fresh mango, sliced avocado and red onion, toasted pumpkin or sunflower seeds, crumbled queso fresco cheese and grilled steak slices. Drizzle salad with lime vinaigrette.

Wine pairing: Zinfandel

Mediterranean Steak Pita

Spread pita or flatbread with hummus. Top with sliced cucumbers and tomatoes, chopped Kalamata olives, crumbled feta cheese and grilled steak slices. Serve with plain yogurt combined with finely diced cucumber and minced garlic.

Wine pairing: Merlot