Recipes

Ingredients

3 (12-ounce) rib-eye steaks, one inch  thick

marinade:

1/2 cup Pedroncelli Cabernet Franc

1/4 cup extra virgin olive oil

2 green onions, white part only, thinly sliced

4 sprigs fresh cilantro, torn into small pieces

2 garlic cloves, peeled and finely chopped

roasted pepper salsa:

7 sweet or mildly spicy peppers (not Bell Peppers)

1 jalapeño or other medium hot pepper*

1 tablespoon extra virgin olive oil

1 cup halved cherry tomatoes

1/2 cup finely chopped cilantro leaves

2 green onions, white part only, thinly sliced

1 small garlic clove, peeled and finely chopped

salt and ground black pepper

corn fritters:

1/2 cup all-purpose flour

1/2 teaspoon  baking powder

1 egg, lightly beaten

1/2 cup sparkling water

1/2 teaspoon salt

1 1/2 cup fresh corn kernels

vegetable oil, for frying

Preparation

Whisk together the marinade ingredients in a large bowl. Place the steaks in the bowl, turning to coat each steak thoroughly with marinade. Cover the bowl and refrigerate for one hour.

For the roasted pepper salsa:

Preheat the broiler. Put both kinds of peppers into a large bowl. Drizzle with the olive oil and toss until coated. Place the peppers on a baking sheet. Cook under the broiler until brown and blistery, turning peppers once. Remove from the oven and place in a bowl. Cover the bowl and let the peppers steep for ten minutes. Using gloves, remove the stem, seeds and any skin that comes off easily. Coarsely chop the peppers and put in a medium bowl. Mix in the tomatoes, cilantro, onion and garlic. Season to taste with salt and pepper and set aside.

For the steaks:

Preheat the grill.

Remove the steaks from the marinade and pat dry with a paper towel. Sprinkle with salt and pepper. Grill the steaks over medium-high heat for about 5 to 6 minutes on each side, for medium doneness. Transfer the steak to a cutting board and let rest for 5 minutes.

For the corn fritters:

Combine flour, baking powder, egg, sparkling water and salt in a large bowl. Stir in corn kernels. Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat. Add six dollops of batter to the pan, well apart. Fritters should spread to about 3 inches (7.62 cm) in diameter. Cook, turning once, until golden brown on both sides. Using a slotted spatula, transfer fritters to paper towels to drain. Repeat with remaining batter. To serve, place two or more fritters on each plate. Slice the steaks into thin strips. Top fritters with steak strips and add a scoop of salsa on the side.