Introducing this week’s recipe pairing: 44 Farms steak salad with Duchman Family Winery rosé.
With the Texas temps hovering around triple digits, we are all looking for a little relief from cooking over a hot stove or turning on the oven. A substantial entrée salad will keep you cool and svelte this summer. To pair with this special steak salad recipe courtesy of Texas-based 44 Farms, you’ll need a wine just as light on its feet but bold enough to drink with beef. Enter Duchman Family Winery 2017 Texas dry rosé. Here’s a wine and food pairing fit for company that you’ll come back to again and again.
44 Farms Grilled NY Strip Salad with Chimichurri Dressing (4 servings)
You’ll see local 44 Farms Black Angus and USDA prime beef on restaurant menus all across Texas. And you can make your own. Succulent steak sliced over a cool, crisp salad with a zesty vinaigrette is the best of both worlds.
Two (2) 14-oz. 44 Farms NY Strip steaks
4 teaspoons 44 Farms salt & pepper blend
1 tablespoon canola oil
1 cup corn kernels (cooked)
½ teaspoon kosher salt
1 cup baby arugula
1 cup red oak lettuce
½ cup heirloom cherry tomatoes (halved)
4 sweet peppers (de-seeded and thinly sliced)
1 avocado (diced)
½ cup feta cheese (crumbled)
1 cup croutons
Chimichurri dressing (click here for recipe)
Heat the grill to high.
Brush steaks with oil and season with salt and pepper blend on both sides.
Grill for 3 minutes on each side for medium rare, and 4 minutes per side for medium. Remove steak from the grill and let rest for 5 minutes.
In a large bowl, toss together the lettuces, corn, tomatoes, sweet peppers and the dressing. Divide the salad between four bowls. Top each salad with avocado, feta and croutons. Thinly slice the steak against the grain and place it on top of the salads.
Yield: 4 servings
About Duchman Family Vineyards 2017 Rosé
Made from robust Aglianico grapes from the Oswald vineyard, this dry rosé with a brilliant magenta color offers more heft than the typical rosé, making it ideal for the steak. It leads with strawberry and ripe raspberry notes and hints of herbs on the finish, which complements the other salad ingredients and tangy vinaigrette.
For a special occasion, optionally pair the salad with J Vineyards Sparkling Brut rosé, a vibrant salmon-colored wine with aromas of peach blossom, tangerine and raspberry. The creamy mouth feel and balanced acidity allow it to pair with almost anything and the bubbles just make you happy.
Where To Buy the Wine
Robin Barr Sussman is a full time freelance food and travel writer who studied at the Culinary Institute of America/Greystone, California. As a chef for Sonoma County wineries, her specialty was food and wine pairing. Sussman’s work appears in Texas Monthly, Houston Modern Luxury, Fodor’s and Private Clubs Magazine.