Rodney Strong

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Single Vineyard Wine Perfect Pairings

September 24, 2015

With the recent release of our 2012 Single Vineyard wines,Winery Chef Tara Wachtel created two delicious recipes for you to try at home: a Seared Ginger Steak to pair with the 2012 Rockaway Cabernet Sauvignon and Lamb Kefta Burgers, perfect with the 2012 Brothers Cabernet Sauvignon. Enjoy!

Seared Ginger Steak
Suggested Pairing: 2012 Rockaway Cabernet Sauvignon

Serves 4 - 6
1 ½ pounds flank steak or rib-eye, cut into 4 steaks
1 ½ tablespoons butter
1 tablespoon minced ginger
2 tablespoons soy sauce
2 Tablespoons very finely sliced scallion
Toasted sesame seeds

Heat a cast iron skillet over medium-high heat until it starts to smoke. Add the steaks, and cook until browned on one side, about 2 minutes. Turn and brown the second side, another minute or two. Remove the skillet from the heat and transfer the steaks to a plate. After the skillet has cooled down about 5 minutes, return it to medium heat. Add butter, and the ginger. Stir together. Add soy sauce and stir to blend. Return the steaks to the skillet, along with juices. Cook the steaks a total of 4 minutes, turning 3 or 4 times. (If pan juices dry out, add a couple of tablespoons of water.) At this point, they will be medium-rare. Tent steaks under foil and let rest for 5 - 6 minutes. Slice thinly, with pan juices spooned over, a sprinkling of scallion and sesame seeds. Delicious over steamed rice, or baby spinach leaf salad.

Lamb Kefta Burgers
Suggested Pairing: 2012 Brothers Cabernet Sauvignon

Serves 4
2 pounds ground lamb
4 tablespoons sesame seeds
½ teaspoon chopped fresh thyme
1 teaspoon curry powder
½ teaspoon ground coriander Kosher salt
1 teaspoon smoked Spanish paprika (pimenton)
⅓ cup ice water

For the pickled onions:
3 tablespoons red wine vinegar
2 tablespoons honey
3 tablespoons water
1 red onion, sliced paper thin

For the cilantro mayo:
¼ cup aioli or mayonnaise
3 tablespoons chopped fresh cilantro
Dash of tabasco
Butter lettuce leaves
4 Brioche, potato or sesame rolls

Combine the lamb, sesame seeds, thyme, curry powder, coriander, salt to taste and paprika in a mixing bowl. Blend with your fingers to combine, gradually adding the ice water. Divide into four portions and shape into burgers. Cover and chill burgers for two hours before cooking. Combine the red wine vinegar, honey, water and a pinch of salt. Whisk together and toss through red onion – set aside. Mix together the aioli with the minced cilantro and add tobasco to taste. Heat your oven’s broiler to high, broil under full heat for 5-7 minutes to desired doneness flipping once during cooking. Remove from oven and place on a plate under foil to keep warm. Drain the onions from the vinegar mixture. Spread the cilantro mayo on the top and bottom of the buns, top with lamb burger, pickled onions, and butter lettuce. Serve immediately.