RECOMMENDED WINE: Cabernet Sauvignon
ALTERNATIVE WINE: Syrah Blend


This butter doesn’t actually use butter, but has a similar consistency which comes from the creamy rich gorgonzola cheese. This is a key element in taming the intensity, concentration, and tannin in a fine young cabernet sauvignon. The addition of walnuts, containing fairly high bitter tannin levels of their own, helps tone down the tannins in the young cabernet as well. A minted tabboleh helps weave the richer elements together and provides refreshing contrast.

Ingredients:

4 New York steaks (about 1 to 2 ½ pounds)
¼ cup olive oil
4 cloves garlic, thinly sliced
2 teaspoons balsamic vinegar
1 tablespoon fresh rosemary
(½ tablespoon dried)
¼ teaspoon kosher salt
Freshly ground black pepper
*Butter
8 ounces of Gorgonzola cheese, cut into small chunks
1 teaspoon white-wine Worcestershire
2 teaspoons green peppercorns
¼ lightly toasted walnut halves
1 ½ tablespoons minced chives
6 drops of Tabasco
Tabbouleh
1 cup bulgur wheat
1 ½ cups chicken stock
¾ cup seeded diced tomatoes
¼ cup chopped fresh mint
1 tablespoon chopped chives
¾ tablespoon chopped roasted garlic
3 tablespoons minced green onions
1 teaspoon sweet paprika
2 tablespoons herb-flavored (basil or oregano) or extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions:

Place steaks in glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt and pepper. Marinate in refrigerator, covered, for 2 to 3 hours. Remove steaks from marinade when ready to grill.

To make “butter” combine all ingredients in a food processor or blender and process for about a minute until mixed thoroughly. Can be refrigerated, but plan to serve at room temperature.

To make tabbouleh, place bulgur wheat in a large nonreactive bowl. Bring stock to a boil. Pour hot stock over bulgur wheat. Cover with foil and let stand for about 30 minutes, or until stock is absorbed into bulgur. Mix in tomatoes, mint, chives, garlic, green onion, paprika, and oil. Season to taste. Set aside.
Prepare hot fire and grill steaks for 5 to 6 minutes per side or until cooked to desired doneness. Shortly after turning, sprinkle a mound of Gorgonzola butter on steaks to allow it to melt slightly while the steaks finish cooking. Serve with tabbouleh and additional Gorgonzola butter in a small dish on the table.

SERVES 4 AS ENTREE

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