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Steak with a Spicy Marinade
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Serves 6
Total preparation time: 45 minutes, plus 30 minutes
to 2 hours for marinating before grilling
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INGREDIENTS
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3 (20 oz.) Boneless
Rib Steaks
1/2 cup soy sauce
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon cayenne pepper*
2 scallions, sliced
1 jalapeno, seeded and sliced
1 clove garlic, minced
Freshly ground black pepper to taste
Vegetable oil cooking spray
*Try substituting Nirmala's Wild Fire Chili Blend |
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2001 Zinfandel
Producer: Hartford
Drink from Oct. 2003to Dec. 2010
Rating: 93
Market Price: $17.99
Tasting Notes:
The 2001 Zinfandel Russian River (1,103 cases produced) exhibits a dense ruby/purple color as well as a glorious bouquet of blackberries, raspberries, spice, and a hint of wood. Full-bodied and opulent, with well-integrated acidity as well as tannin, this full-throttle, full-bodied, yet remarkably well-balanced Zinfandel should drink well for 5-7 years. |
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2000 Petite Syrah Estate
Producer: Turley Cellars
Drink from Jan. 2012 to Dec. 2030
Rating: 94
Market Price: $85.00
Tasting Notes: The opaque purple-colored 2000 Petite Syrah Estate (200 cases) exhibits aromas of ink, minerals, licorice, incense, and black fruits along with full body, huge extraction, and mouth-searing levels of tannin. Don't think about touching a bottle for at least a decade ... unless you are a masochist! Anticipated maturity: 2012-2030. |
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2000 In Flagrante (Syrah)
Producer: Sine Qua Non
Rating: 96
Market Price: $159.00
Tasting Notes:
The 2000 In Flagrante (a 725-case blend of 86% Syrah, 10% Grenache, and 4% Viognier) is a world-class, provocative effort. It reveals many of the same aromatic and flavor components found in the 2001 Midnight Oil and 2002 Syrah-dominated, unnamed offering. A black color is followed by a seamless effort loaded with blackberry, honey, and flower aromas, and an extraordinarily long, concentrated finish. As with all great wines, tasting notes/descriptors just can’t do it justice. Among the recent SQN Syrahs, it is a strikingly elegant and powerful wine that has a decidedly French flair to it. |
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DIRECTIONS
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1. Trim the outer fat, or ask the butcher to do so.
2. Combine the soy sauce, lemon juice, oil, cumin,
cayenne, scallions, jalapeno, garlic, and pepper in
a glass or ceramic bowl. Put the steaks in a glass
or ceramic dish and pour the marinade over the meat.
Cover and marinate at room temperature for 30 minutes
or refrigerate for as long as 2 hours. Turn the meat
once or twice and return to room temperature if refrigerated
before grilling.
3. Prepare a charcoal or gas grill. Lightly spray
the grill rack with vegetable oil cooking spray. The
coals should be moderately hot to hot.
4. Lift the steak from the marinade. Discard the
marinade. Grill the steak, covered, for 10 to 12 minutes.
Turn and grill, covered, for 10 to 12 minutes longer
for medium rare, or until it reaches the desired degree
of doneness. Let the meat rest for a few minutes before
carving. Transfer to a warmed serving platter.
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©Lobel's
of New York, 1096 Madison Avenue, New York, NY 10028
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