Bargetto Winery

Recipes & Pairings

Syrah Marinated New York Steak

by Greg Flores

Summer is the best time to dust off the barbeque and grill some steak. Juicy New York steaks are marinated in Bargetto Cabernet Sauvignon with garlic, shallot, olive oil, sugar, and freshly cracked black pepper, then grilled to medium rare. The reserved marinade is reduced into a rich, glossy sauce and finished with butter, adding a savory, peppery depth to the steak. Serve with a baked potato and fresh green salad. The heartiness of the Cabernet and freshly cracked black pepper pair nicely. Enjoy.

Fact Sheet
Prep Time
10 minutes, plus 2 hours of marinating
Cook Time
16-20 minutes
Total Time
2.5-3 hours
Servings
4
Difficulty
Easy
Cook With
SCM Reserve Cabernet Sauvignon

The Santa Cruz Mountains Reserve Cabernet Sauvignon opens with aromas of blackberry, currant, and plum. A blend of three Santa Cruz Mountain vineyards, this wine is full of complexity and nuance. Dark fruit flavors are met with sweet oak and notes of tobacco and leather.

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Ingredients

  • 4–10 oz. New York steaks
  • 1 cup BARGETTO Cabernet Sauvignon
  • 2 cloves garlic, minced
  • 1 tsp. shallot, minced
  • 1/2 cup sugar
  • 1/2 cup olive oil
  • 2 T. black pepper, freshly cracked
  • 1 T. unsalted butter

Directions

1. Combine all ingredients except butter and marinate steaks for 2 hours.
2. Barbecue steaks 6 minutes per side, until medium rare.
3. While steaks are cooking, strain marinade and pour into 2 qt. sauce pan.
4. Boil for 10 minutes or until thickened. Whisk in butter.
5. Serve 1-2 tablespoons of sauce over each steak.

Enjoy with baked potato and green salad.

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