Summer Skirt Steak with the "Beeson Tree" Pinot Noir

"Beeson Tree" Anderson Valley Pinot Noir - 92 Points Wine Enthusiast, Steve Heimoff "Top Ten Wines of the Week."Double Gold SF Chronicle Wine Competition

"A smoky Pinot goes great with a skirt steak, which is a fattier cut.  But in contrast, for fillet its more along the the lines of a Willamette Valley Pinot Noir with a little age on it..." - Tom Gannon Sommelier, Rothmanns Steak House, New York.

INGREDIENTS

    * 1/2 cup olive oil

    * 1/3 cup soy sauce

    * 4 scallions, washed and cut in 1/2

    * 2 large cloves garlic

    * 1/4 cup lime juice

    * 1/2 teaspoon white pepper

    * 1/2 teaspoon ground cumin

    * 3 tablespoons dark brown sugar or Mexican brown sugar

    * 2 pounds inside skirt steak

DIRECTIONS

Blend oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar in a bowl.  In a large heavy duty, zip top bag, put the skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.

Webbers are still the best for uniform high heat grilling.  Heat charcoal, preferably natural chunk, until grey ash appears.  Remove steak from bag and lay steaks directly onto hot coals for 3 minutes per side. When finished cooking, lay aluminum foil over the meat, and allow it to rest for 8 minutes.

Slice thinly across the grain of the meat. Serve with grilled peppers and onions, if desired.

TASTING NOTES

A classically medium bodied Pinot Noir with the appropriate Old World "stinky" factor on the nose along with the brightness of red berries. There's a delicious, food friendly acidity that is just right to go with the taste of Queen Ann and pie cherries, cranberries, and red currants. The shockingly seamless transition plunges into deep, dark, earthy smoke and licorice lingering with ginger, white pepper and firm tannins.