Zin-Marinated Grilled Steak Sandwich with Onion Marmalade and Blue Cheese
- RECIPE YEAR: 2013
- RECIPE BY: Greg Hallihan
- YIELD: Serves 8
- PAIRS WELL WITH: Carol Shelton Wild Thing Zinfandel
During harvest, we often invite friends and wine club members to help sort out leaves, punch down bins and clean up. Their reward is a barbecue prepared by General Manager (and Carol’s husband) Mitch Mackenzie. One meal included this grilled marinated skirt steak and a zesty salad of arugula and blue cheese. Our friend and chef, Greg Hallihan, kicked the dish up a notch by creating this sandwich.
- 2 cups Carol Shelton Wild Thing Zinfandel
- 1/2 red onion, thinly sliced
- 4 garlic cloves, crushed and mashed
- 2 teaspoons olive oil
- 1 large skirt steak
To prepare the steak, in a large sealable plastic bag, combine the wine, onion, garlic and olive oil, then add the skirt steak. Squeeze out the excess air, seal the bag and refrigerate overnight, turning the meat every 6 hours or so.
- 1 cup sour cream
- 1/2 cup whipping cream
- 1 1/2 cups crumbled Point Reyes blue cheese
To make the crème fraîche, in a small bowl, stir together the sour cream and whipping cream. Cover and refrigerate for 24 hours. The next day, fold in the blue cheese and stir well. (Leftovers can be refrigerated for up to 1 month.)
- 1 tablespoon olive oil
- 4 red onions, sliced
- 4 cups Carol Shelton Wild Thing Zinfandel
- 1 cup sugar
To prepare the onion marmalade, in a large sauté pan over medium heat, warm the olive oil. Add the onions and cook, stirring occasionally, for 5 minutes. Add the wine and cook until the liquid is reduced by half. Slowly add the sugar, stirring well. Reduce the heat to medium-low and simmer the marmalade until it thickens, about 20 minutes more. Let cool. (The recipe makes about 2 cups; refrigerate any leftovers for future use.)
- 1 baguette
- 1/2 pound arugula
Prepare a very hot fire in a grill. Grill the steak, turning once, for 4 minutes per side for rare, or about 1 minute more for medium. Transfer the steak to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Cut the baguette in half lengthwise and then cut each half into quarters for 8 open-face sandwiches. Thinly slice the steak. On each baguette slice, place a small handful of arugula leaves and slices of steak. Slather on the onion marmalade and garnish with a dollop of blue cheese crème fraîche.