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This recipe highlights some of our favorite grilling season favorites including of our favorite cuts of beef. Pair with our Home Ranch Zinfandel for an elevated BBQ experience.
Preheat the grill. Season steaks with at least 1 teaspoon salt, pepper and 2 Tablespoons olive oil. Allow to rest at room temperature for 45 minutes. After your steaks have rested and your grill is heated, cook your steaks to desired doneness and allow to rest for 5 minutes before slicing. Serve with chimichurri sauce and pepper ragout.
In a small bowl, add parsley, oregano, garlic, capers, lemon juice, red wine vinegar, ¼ teaspoon salt, and olive oil. Stir to combine and set aside. Can be made ahead of time and refrigerated.
In a sautée pan over medium-high heat, add 2 tablespoons olive oil and cook onions and peppers until softened. Season with salt to taste, add garlic and cook for 30 seconds. Add tomato paste, stir and cook for 1 minute. Add white wine and beans and cook until nearly all liquid has been evaporated. Remove from heat and stir in 1 tablespoon parsley and 1 tablespoon pure olive oil, season to taste with salt.
Spoon ragout onto the center of the plate. Fan sliced steaks over the top and garnish with chimichurri.