Grgich Hills Estate Winery

Steak and Radicchio Caesar

September 5, 2013 • Posted in: Cabernet Sauvignon - Yountville Selection

Steak Caesar_Jill-2From “100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love” by Jill Silverman Hough (Wiley, 2011)

You can definitely enjoy red wine with salad, especially if it’s a bold, hearty salad like this one.
Pair with Grgich Hills Estate Cabernet Sauvignon, Yountville Selection; Serves 4

1 ounce Parmesan cheese, plus 3 tablespoons grated Parmesan (about 1 ounce)
3 tablespoons red wine vinegar
2 cloves garlic
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1½ teaspoons anchovy paste
1¼ teaspoons coarse kosher salt, divided, or more to taste
¾ teaspoon freshly ground black pepper, divided, or more to taste
¹⁄³ cup extra virgin olive oil
12 to 14 ounces boneless sirloin steak or flank steak, about ¾ inch thick
1 small head romaine lettuce, cut or torn into bite-sized pieces (you should have about 6 cups)
1 head radicchio, halved, cored, and cut into 1/4-inch shreds (you should have about 5 cups)
4 cups loosely packed arugula (about 2 ounces)
½ small red onion, halved lengthwise (into quarters) and thinly sliced
¼ cup drained oil-packed julienned sun-dried tomatoes

In a blender, combine the grated cheese, vinegar, garlic, mustard, Worcestershire, anchovy paste, ½ teaspoon of the salt, and ½ teaspoon of the pepper and blend until smooth, scraping down the jar as necessary. With the motor running, slowly add the olive oil. Taste, ideally with your wine, and add more salt and/or pepper if you like. (You can prepare the dressing up to a week in advance, storing it covered in the refrigerator. Return it to room temperature and, if necessary, restir before serving.)

Use a vegetable peeler to cut the ounce of cheese into thick shaves (you should have about ¹⁄³ cup). Set aside. (You can shave the cheese up to a day in advance, storing it covered in the refrigerator.)

Prepare the grill to high heat and lightly oil the grate. Sprinkle the steak with the remaining ¾ teaspoon of salt and remaining ¼ teaspoon of pepper. Grill to desired doneness, about 4 minutes per side for medium rare. Remove the steak from the grill and let it rest, loosely covered with foil, for 5 minutes.
Meanwhile, in a large bowl, combine the romaine, radicchio, arugula, and onion with about two-thirds of the dressing. Arrange the mixture on a platter or plates, dividing it evenly.

Cut the steak across the grain diagonally into thin slices. Arrange the steak and sun-dried tomatoes over the salads, dividing them evenly. Drizzle with the remaining dressing, sprinkle with the shaved cheese, and serve.

© Jill Silverman Hough. All rights reserved.