Stevenot Winery - Sierra Foothill Wines of Distinction Since 1978

Marinated Steak Salad

Serve with Stevenot Cabernet Sauvignon

Serves 4

1 medium shallot, minced ¼ cup plus 1 tablespoon vegetable oil
½ teaspoon minced fresh four 1-inch thick boneless steak
rosemary ½ cup coarsely chopped walnuts
Salt and freshly ground pepper 2 Belgian endives, cut crosswise into
3 tablespoons sherry vinegar 1-inch pieces
2 tablespoons Dijon mustard 1 pound escarole, torn into bites size ¼ cup walnut oil pieces
4 ounces Roquefort cheese, crumbled

In a small nonreactive saucepan, combine the shallot, rosemary and ½ teaspoon each salt and pepper. Stir in the vinegar and mustard. Whisk in the walnut oil and vegetable oil. Marinate the steak in ¼ cup of the dressing for 30 minutes.

Meanwhile preheat the oven to 350 degrees. Toast the walnuts for about 3 minutes or until fragrant.

Prepare the grill for a medium hot fire. Grill the steaks about 5-7minutes turning once. Let rest 5 minutes.

While grilling the steaks warm the remaining dressing over low heat: keep warm.

Toss the endives, escarole, Roquefort and walnuts with the dressing and mound on 4 plates. Cut each steak diagonally across the grain into 5 slices and arrange on the salads. Serve with a glass of Stevenot Cabernet Sauvignon.