The celebration continues as we feature weekly grilling recipes from your favorite Dry Creek Valley wineries and wines.
For week 2, we’re featuring Amista’s Strip Steak with Arugula Pesto & Pedroncelli’s Grilled Sausage with Fennel, Red Onion and Basil Gremolada. What’s the first pairing that comes to your mind? Keep reading and find out what each winery chose to pair with these grilled delicacies.
Amista’s Strip Steak with Arugula Pesto
- 2 lbs boneless strip steak about 2 inches thick
- 5/8 cup extra virgin olive oil
- 1 tbsp crushed garlic
- 4 sprigs rosemary
- 4 springs thyme
- 4 tbsps unsalted butter
- 10 ozs baby arugula
- 1/2 cup pine nuts
- 4 tbsps finely grated Parmesan cheese
- Heat the BBQ until hot; lower to medium heat. Lightly rub the steak with olive oil and season generously with salt and pepper. Add the steak to the grill and cook over moderate heat until browned on the first side, about 4 minutes. Add the garlic cloves, herb sprigs and butter.
- Turn the steak to the other side for 4 minutes. Using tongs, turn the steak on each of it’s sides until browned, about 2 minutes per side. Lay the steak flat, baste with the garlic butter. Continue to cook the steak for about 3 minutes, until an instant-read thermometer inserted in the center registers 125° for medium-rare. Transfer the steak to a cutting board and let rest.
- Meanwhile, bring a saucepan of water to a boil. Add the arugula and cook for 10 seconds, then drain and cool under running water. Squeeze out the excess water and transfer the blanched arugula to a food processor. Add all but 2 tablespoons of the pine nuts, the Parmesan and the olive oil. Pulse to a coarse paste. Season the pesto with salt and pepper.
- Thinly slice the steak and arrange on a platter. Spoon the pesto over the steak, sprinkle with the remaining pine nuts and serve.
- Pair with Amista’s Cabernet Sauvignon for a “wow” moment.
Why this pairing works: This Cabernet has rich concentrated blackberry and a touch of roasted strawberry jam. It opens up to big, broad tannins that are bold and balanced making it an incredible pairing with grilled meats.
Pedroncelli’s Grilled Italian Sausages with Fennel, Red Onion and Basil Gremolada
- 4 Spicy Italian turkey sausages
- ¼ C olive oil
- 3-4 cloves garlic
- red pepper flakes
- ½ t kosher salt
- 1 large red onion, cleaned, cutting into 12 wedges
- 2 medium bulbs fennel, cleaned and quartered
- ½ large head of cauliflower, sliced vertically to create ‘steaks’ about 1 inch thick
- 1 T lemon zest
- 1 cup fresh basil, cleaned
- 1 oz pecorino romano cheese, grated
- ½ cup toasted pine nuts
- Heat grill to medium-high. Drizzle olive oil on vegetables, lightly salt for grilling. Once grill is heated place a grilling mat or aluminum BBQ tray on one side and add onions and fennel. (for ease of grilling you may want to blanche or microwave the cauliflower before placing on the grill or grill pan) Simultaneously grill sausages, being careful not to let the grill “flare up”. Vegetables should be lightly caramelized and fork tender.
- In a food processor add basil, garlic, a pinch of red pepper flakes, lemon zest, pine nuts and salt. Blend until nearly smooth. Add olive oil a little at a time and emulsify.
- Assemble the plate drizzling the Gremolada over the sausage and cauliflower. Sprinkle with pecorino romano cheese.
- This flavorful recipe will pair with many of your favorite Pedroncelli’s wines – try it with Sauvignon Blanc, Sonoma Classico or Zinfandel.
Why this pairing works: This versatile recipe complements the freshness and acidity in Pedroncelli’s Sauvignon Blanc or, if you prefer red wine, the structure of Sonoma Classico and its mild tannins make this a wonderful grill-side pairing.