Recipes

Ingredients

1 cup Pedroncelli Zinfandel

2 cloves garlic, minced

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon black peppercorns

1 tablespoon ground cayenne

1 tablespoon plus 1 teaspoon (5 ml) dry mustard powder

1 New York strip steak (about 14-ounces), 1-inch thick, trimmed of fat

2 large tomatoes, preferably different colors

3 cups chopped, romaine lettuce

1 cup sugar snap peas, stemmed and cut into three pieces

1 cup cooked corn kernels, cut off the cob and cooled

1 tablespoon spicy brown mustard

2 tablespoons red wine vinegar

1 tablespoon extra-virgin olive oil

1 teaspoon sugar

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper, plus more for serving

Preparation

Bring the wine and garlic to boil in a small saucepan over medium-high heat. Reduce the heat and simmer for 3 minutes. Let cool. Pour the mixture into a medium glass bowl and mix in the Worcestershire sauce, soy sauce, black peppercorns, cayenne, and 1 tablespoon of the dry mustard. Add the steak and turn it to coat. Cover the steak and marinate it in the refrigerator for 6 to 8 hours, turning it once.

Preheat the grill to high heat.

Remove the steak from the marinade and pat dry. Grill the steak for 6 minutes on each side for rare to medium rare. Transfer the steak to a cutting board and rest for at least 5 minutes.

Cut each tomato into eight wedges and set aside. Put lettuce, snap peas and corn in a large bowl.

To make the vinaigrette, whisk the spicy mustard in a small bowl with the vinegar, olive oil, sugar, salt, pepper, and the remaining teaspoon of dry mustard. Toss the lettuce mixture with the desired amount of vinaigrette.

Slice the steak across the grain into ½ inch strips. Divide the salad among four plates, and top with tomato and steak slices. Season with freshly ground black pepper.