Weâ€™re Ready When You Are: Far Niente and Nickel & Nickel are Open For Tastings. Learn more
Nickel & Nickel
John C. Sullenger Vineyard Cabernet Sauvignon,
Oakville, Napa Valley
Ingredients (Serves 4)
FLANKÂ STEAK MARINADE
Preheat the grill to medium heat, or prepare your charcoal fire with a medium-highÂ flame.
Remove steaks from cooler and marinate with shallots, smashed garlic, thymeÂ sprigs, one tablespoon of olive oil and two or three cranks from the pepperÂ mill. Place back in cooler for at least one half hour, or allow to marinate overnight.
Heat a stainless steel sauce pot over medium heat and add butter. Add onionsÂ and cook for three minutes. Add leeks, stirring until soft, about 15 minutes.Â Stir in wine and balsamic vinegar and reduce. Once the liquid has evaporatedÂ to about two tablespoons increase heat to medium-high and caramelize.Â When the edges have turned dark brown, which should take approximatelyÂ three minutes, remove from heat and add chopped thyme, kosher salt andÂ fresh ground pepper. Set aside.
GRILLED ASPARAGUS AND FLANK STEAK
Trim the ends from asparagus, then place asparagus spears on sheet panÂ and add one half tablespoon of olive oil, a sprinkle of kosher salt and freshÂ ground pepper. Grill for three minutes on each side, and set aside.
Remove the marinating flank steaks and season with kosher salt. Place on grillÂ and cook each side for five minutes, or until desired temp has been achieved.Â Let rest for five minutes.
On four individual settings, plate flank steak, three to four asparagus andÂ a spoonful of Cabernet marmalade. Open a bottle of Nickel & Nickel John C. SullengerÂ Vineyard Cabernet Sauvignon and toast your grilling success!