| St. Supéry Vineyards & Winery
Cabernet Sauvignon Grilled Flank Steak with Roasted Garlic Aioli |
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| St. Supéry Vineyards & Winery Winemaker Michael Beaulac |
The Skalli family began planting Cabernet Sauvignon and Sauvignon Blanc in Napa Valley in 1982. Their first crush was in 1988, and they opened their doors to visitors two years later. Robert Skalli, who is a third-generation French winemaker and president of St. Supéry, acquired the Rutherford estate in 1986. The original home on the property is a Victorian built in the 1880s, now a living museum called the Atkinson House (after its original owners). The winery is named after the French winemaker, Edward St. Supéry, who once lived in the house.
Today, the winery offers various tours through its facility, two tasting rooms (one where you can taste Meritage, library, estate and small production wines), as well as an art gallery. Its 2002 Cabernet Sauvignon has been highly acclaimed and exhibits the classic, dense and balanced characteristics for which Rutherford is so well known. It’s paired here with a grilled flank steak recipe, courtesy of St. Supéry Vineyards & Winery Chef Ron Barber. Bon appétit!
| Grilled Flank Steak with Roasted Garlic Aioli
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| For the stake:
2 pounds flank steak 3 cloves garlic, peeled and thinly sliced 1/4 cup fresh rosemary leaves 1/4 cup extra virgin olive oil Salt and pepper |
For the aioli:
5 cloves garlic, peeled (drizzle with a little olive oil and wrap in foil) 1 cup olive or vegetable oil (not extra virgin) 2 large egg yolks 1 tablespoon lemon juice Salt and white pepper to taste |
| Preparation:
For the steak: Place the flank steak, garlic, rosemary and oil into a sealable plastic bag and refrigerate overnight. For the aioli: Roast the garlic package in a 350-degree oven or on the barbecue grill for 30 minutes or until soft. Blend the egg yolks, garlic, mustard and lemon juice in a food processor. With the motor running, add the oil in a thin stream until the aioli thickens. Season with salt and white pepper. Remove the flank steak one hour before cooking. Rub off as much of the garlic and rosemary as possible and season with salt and pepper. Prepare a charcoal or gas grill and cook the steak over a hot fire to the desired doneness. Slice the meat thinly against the grain and serve with the aioli. Serves 6-8 |
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