Red Wine and Herb Marinade

In a nonreactive bowl combine the ingredients thoroughly. Let this marinade infuse overnight before using it.

When ready to use, place the marinade and the steaks in a Ziploc bag. Expel as much air from the bag as you can while sealing it, and then thoroughly massage the meat to evenly distribute the seasoning. Allow to marinate in the refrigerator for 2-3 hours.

About 30 minutes before you want to grill begin preparing the grill. Remove steak from marinade and wipe clean of most of the marinade solids.

In a non-reactive saucepan heat the marinade to a simmer and cook until the volume is reduced by about 20%, approximately the amount of water based liquids in the pan. Once the water has cooked off the onions will begin to cook. I let them sauté until they have just begun to gain some color then remove the sauce from the heat and allow it to cool. Before service I add the juice of half a lemon and 2 tbsp of minced parsley leaves to help refresh the sauce.

That is a very simple marinade and dipping sauce for steak that not only enhances the flavor of the meat but also builds a flavor bridge to any wine that will be served with this dish.

We tried several wines with our steaks.

The bold, young Zinfandel, 2006 Ridge Geyserville to be specific, was a solid match but its richness didn’t cut the richness of the steaks. In fact it worked best with the lean flank steak.

Our Cabernet entry, the 2005 Silver Oak Alexander Valley, didn’t really stand up to our marinade though the herbal elements in the wine did bring out the herb notes from the marinade. This might be a better pairing for a broiled or pan seared version of this dish.

Our winning wine was the 2006 Warwick Old Bush Vines Pinotage. With a deep smoky tone, bright acidity and reserves of jammy red toned strawberry fruits this offered both complimentary and contrasting notes that meshed perfectly with the steaks. Perhaps a wine better served with food than without.