Balsamic Steak with Garlic Zucchini

The Hawk Haven Merlot is without a doubt one of our favorite wines here. Each year it gets better and better, rich and velvety with flavors of cherry and plum. Even wine judges agree, awarding it with gold and silver medals and high ratings year after year. Our guests love it too; it usually sells out a few months after we release it!

Speaking of releases, we just put out our 2010 Merlot and we believe it will follow in the footsteps of its previous vintages. It is so smooth and drinkable, and will really compliment the flavors of a steak. Even with the warm weather we think this recipe is worth turning on the stove and enjoying a nice full-bodied red wine.

I found this recipe in the September issue of Everyday Food and altered it to include the wine. I substituted 1/4 of the balsamic vinegar with Merlot but you can do more or even completely substitute the vinegar with wine. This is going to be one of the simplest recipes you ever try. I love to cook but I sometimes get tired of all the chopping and the measuring and watching the stove and washing the dishes. This is SO easy and involves very few ingredients and prep work.

Balsamic Steak with Hawk Haven Merlot

Ingredients:
Olive oil
4-5 cloves of garlic, minced (use the jars of minced garlic to save time. 1tsp=1 clove)
3-4 medium zucchini, chopped into half-moons
1 1/2 lbs skirt steak (I used flank steak)
Salt & Pepper
1/2 cup balsamic vinegar
1/4 cup dry red wine (Hawk Haven 2010 Merlot)

Instructions:

Heat about a tablespoon of oil in a pan over medium-high heat. Add garlic (go crazy!) and stir until fragrant. Add zucchini, season with salt and pepper, and sautee until tender and slightly browned. Transfer to a bowl.

Saute the zucchini with garlic, salt, and pepper.

In the same pan, add another tablespoon or two of oil. Season your steaks with salt and pepper and add them to the pan. Cook for about 3-4 minutes per side until cooked through to your liking. Transfer to a plate and tent with foil.

Cook steaks for about 8 minutes.

Same pan! Isn’t this great? Add the vinegar and wine and cook until reduced by half, around 5 minutes. Now you can either slice your steaks and drizzle with the sauce, or do what I did and add the steaks back to the pan with the sauce and let them soak up the juices.

Reduce wine/vinegar mixture to half.

Optional:

We also baked some red potatoes and sweet potatoes while all this was being prepared. Do this first because it will take about an hour. It might be a good idea to read the whole recipe before you start! Poke the potatoes all over with a fork. Set your oven to 350, coat the potatoes in olive oil and, if you want, salt (I like to use sea salt). Stick them right in the oven, directly on the rack, and forget about them while you go about your business, making the dinner, pouring the wine, setting the table, etc. After about an hour you can remove them (use an oven mit or tongs, my fingers still hurt) and serve.

So what did you think? Give it a try and tell us how it came out! Also we’d love to hear YOUR recipes using wine; comment below or email us at info@hawkhavenvineyard.com

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