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GlenLyon
Syrah Coach Flores’ BBQ Flank Steak and Marinade |
| GlenLyon Owners Suzy and Squire Fridell |
When Squire and Suzy Fridell first planted Cabernet Sauvignon in 1987, theirs was the first quadrilateral-cordoned, vertically trellised vineyard in Sonoma Valley. Grafted to Syrah in 2002, the vineyard is a consistent producer of multi-faceted red wines (planted on a hill, the grapes at the top have a markedly different character and flavor from those at the bottom). And while Squire is a successful actor (who’s portrayed Ronald McDonald, the Toyotaman, and has had starring roles on “Newhart,” “M*A*S*H,” “Adam 12” and “Ironside”), his wine is no act. GlenLyon wines are the real deal—and the Fridells, as you can surely see from their picture, truly enjoy making them.
GlenLyon Syrah is made entirely from estate fruit and is aged, bottled and cellared on the winery’s Glen Ellen property. Squire says the 2004 is his favorite of all the Syrahs they’ve put out thus far. It’s a dark, rich, smooth, classic Syrah that will undoubtedly cellar well. But if you don’t feel like playing the waiting game this time around, here’s a recipe to suit the occasion. It’s by Squire’s brother-in-law, Tom “Flambe” Flores (football fans may recognize the name of this coach—four Super Bowl rings and all).
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| Coach Flores’ BBQ Flank Steak and Marinade |
| Enough flank steak to serve four (or 12 if the four eaters are old NFL players) 3/4 cup salad oil 1/4 cup soy sauce 3 tablespoons honey |
2 tablespoons white vinegar 1 1/2 teaspoons ginger 1 1/2 teaspoons garlic powder 4 green onions, chopped |
| In a large mason jar, mix everything except the steak together and shake well. Put the steak in a sealable plastic bag and pour in mixture. Seal and refrigerate overnight.
Heat barbecue until very hot. Take flank steak out of the bag and put it on the grill. Reduce heat slightly. Close cover and cook just five minutes on each side with the hood down. Cut against the grain and serve. |
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