Rodney Strong

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Perfect Summer Grilling Recipes For Red Wines

June 3, 2016

Grilled Tri Tip with Zinfandel BBQ Sauce
Pair with Rodney Strong Dry Creek Zinfandel

1 ¾ -2 lb tri tip
1 teaspoon granulated
garlic
1 teaspoon granulated onion
1 teaspoon kosher salt

1/2 teaspoon freshly ground
black pepper
2 tablespoon olive oil
1 teaspoon minced garlic

¼ teaspoon toasted ground
cumin
¼ teaspoon toasted ground
coriander
¼ teaspoon smoked Spanish
paprika
1/3 cup RS Zinfandel
½ cup ketchup

1 tablespoon red wine
vinegar
2 tablespoon soy sauce

Pat dry the tri tip roast and place on a sheet pan. Mix together the granulated garlic, onion, salt and pepper. Season roast all over with mixture, pressing to adhere. Set aside for one hour. Preheat grill to medium. Whisk together all the remaining ingredients in a medium bowl, and set aside. Grill tri tip about five minutes per side, and reduce heat to low. Move tri tip to indirect heat, and cook until thermometer registers 130F. Remove from heat and rest, loosely covered with foil for 10 minutes. Slice tri tip against the grain into thin
slices, and drizzle with the reserved zinfandel sauce.

Grilled Kalbi Sirloin with Cold Buckwheat Soba and Sesame
Pair with Rodney Strong Symmetry

2 cup reduced-sodium soy sauce or tamari
3 tablespoons brown sugar
2 tablespoon minced garlic
2 teaspoon sesame oil
1 tablespoon + 2 teaspoon microplane fresh ginger - separated
1 teaspoon freshly ground black pepper
1 cup very finely chopped scallions - separated
2 lbs of trimmed sirloin, cut into 5 oz pieces
Safflower oil
½ cup mirin
Two packs of high-quality buckwheat soba noodles, cooked and chilled according to package
1 cup blanched and chopped spinach
1 cup frozen and defrosted petit peas
2 tablespoons toasted sesame seeds or furikake (A Japanese rice seasoning, with sesame and nori –available online or in your neighborhood Asian market)

Whisk together 1 cup soy sauce, 4 tablespoons water, sugar, garlic, sesame oil, 2 teaspoons microplaned ginger, pepper and ½ cup scallions. Pour over sirloin and turn to coat. Marinate for at least 2 hours, and up to 6 hours. Heat a skillet or grill to medium heat. Remove sirloin from marinade, and dry lightly on paper towels. Place on a plate or baking sheet, and drizzle with the safflower oil, tossing to coat. Place the sirloin in the hot pan or grill, and do not disturb for two full minutes. Flip over and repeat with other side, cooking to desired temperature. This is best medium-rare. Remove to cutting board to cool. Whisk together remaining 1 cup soy sauce with one cup of water, ½ cup mirin, and remaining 1 tablespoon of ginger.

Toss together with chilled noodles, spinach and peas. Pile into four bowls. Slice the sirloin very thinly and place on top of noodles. Drizzle any remaining dressing over the top, and sprinkle liberally with toasted sesame seeds.

Cheers!