Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Marinated Skirt Steak
paired with our Russian River Valley ‘Century Vine’ Zinfandel

½ cup Russian River ‘Century Vine’ Zinfandel
6 Tbsp low sodium soy sauce
1 tsp fresh ginger, finely grated or minced
1 tsp garlic, minced; 1 Tbsp shallots, minced
1 pound skirt steak, trimmed
¼ cup beef stock
(for the sauce after the meat is cooked; optional)

To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool. Add the beef to the cooled marinade, stir to evenly coat and refrigerate overnight for no more than 12 hours. Dry the beef with paper towels. Heat a large pan over high heat. Sear the beef 3 minutes on each side for medium rare, remove from the pan and rest meat. Cook down excess marinade as a pan sauce whisking in the beef stock at the end. Slice, serve and enjoy. Serve with baked potatoes and your choice of seasonal vegetables.
The bold flavors of the marinade and the hearty, tender meat calls out for a robust wine. The Russsian River Valley ‘Century Vine’ Zinfandel fits the bill. A two time gold medal winner, this magnificent Zin expresses impeccable flavors of blackberry, cactus fruit and wonderful pie spice that perfectly complement the flavorful dish. Perfect for holiday company!

By Justin Bruckert, Executive Chef
Centre du Vin at the Ledson Hotel