Appetizers
Grilled Rosemary Steak Skewers with Parmesan Sauce
Inspiration Vineyards
3360 Coffey Lane - Suite E
Santa Rosa, CA 95403
inspirationvineyards.com
- RECIPE YEAR: 2013
- RECIPE BY: Ken Rochioli, KR Catering
- YIELD: Serves 8
- PAIRS WELL WITH: Inspiration Vineyards Russian River Valley Old Vine Zinfandel
When we moved to Sonoma County in 2001 to start our winery, the 100-year-old Zinfandel vines had never been used to make a single-vineyard wine. After our first commercial harvest of 2002, we discovered what a gem this vineyard was, as it produced a savory, spicy wine: white pepper, cardamom, bay and cloves. We pair it with steak that has rosemary and black pepper to create a symphony of flavors.
Ingredients:
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 2 tablespoons whipping cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- 1 teaspoon kosher salt
- 1 1/4 teaspoons freshly ground pepper
- 1 1/2 pounds top sirloin or New York steak, trimmed and cut diagonally into 1/2-inch strips
- 1/4 cup extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon garlic puree
Directions:
In a small bowl, stir together the cheese, sour cream, whipping cream, lemon juice, horseradish, 1/4 teaspoon of the salt and 3/4 teaspoon of the pepper. Set the Parmesan sauce aside. Thread the steak strips onto metal skewers, 1 strip per skewer. In another small bowl, stir together the olive oil, rosemary and garlic puree. Brush the steak strips on both sides with the mixture. Sprinkle the steak with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Prepare a medium-hot fire in a grill. Place the skewers on the grill and cook the steak to the desired doneness, about 2 1/2 minutes per side for medium. Transfer the steak to a platter, cover loosely with aluminum foil and let rest for 5 minutes. Serve the steak with the Parmesan sauce.
