Wine has long played a role in connecting people—preserving culture, supporting rural communities, and bringing us together around the table. It’s a story told through every bottle, every vintage, and every shared meal.
To kick off “Share & Pair Sundays” with Karen MacNeil, we’re celebrating the timeless relationship between food and wine with a dish from our Assistant Winemaker, Matt Lasater: Grilled Hanger steak with grilled peaches and Jimmy Nardello peppers, charred scallion relish, basil, paired with Bedrock Zinfandel. A perfect expression of seasonality, simplicity, and a deep respect for nature—this pairing reminds us why wine is food’s most natural companion.
Every Friday until May 25th, we’ll be sharing recipes to inspire your own Share & Pair Sundays.
Ingredients (serves 2)
1 ea Hanger steak, can substitute flank or flatiron
2 ea ripe yellow peaches, pitted and cut in half
8 ea Jimmy Nardello (~ 4 peppers per person)
1 bunch scallions, tops and bottoms trimmed
White soy sauce
Szechwan peppercorns (toasted and ground) to taste
1 lemon
Fresh basil
EVOO, salt/pepper
Butter, softened
Method
- Pre-heat grill on medium-high heat. Drizzle steak with EVOO and season assertively with salt & pepper. Brush peaches with EVOO and season lightly with salt & pepper. Brush scallions with EVOO and season with salt. Toss Jimmy Nardello peppers in EVOO and season with salt.
- Begin by grilling scallions, flipping every 2 minutes until they develop a good char on both sides. Remove from grill and set aside to cool. Grill peaches 2-3 minutes per side to get good grill marks on both sides then remove and set aside to cool
- Place steak on grill and flip every 3 minutes. Brush steak with butter after each flip and watch for flare ups. You are looking for good char on the steak, cook till internal temperature of 130F for medium rare and remove promptly, let steak rest for 10 minutes.
- While the steak is cooking, grill Jimmy Nardello peppers and flip frequently until peppers are soft and cooked through. Remove from grill.
- While steak is resting, slice charred scallions and add to a mixing bowl. Add ½ tbsp EVOO, 1 tbsp white soy sauce, a pinch of Szechwan peppercorns and a squeeze of lemon. Mix thoroughly and taste for seasoning, adjusting the amount of soy sauce for depth, peppercorns for more spice, and lemon for more acidity.
- Slice peach halves into quarters and place in a clean bowl. Add Jimmy Nardello peppers to bowl. Dress with scallion relish and torn basil and mix well. Slice rested steak. Arrange dressed peaches and peppers on to serving plates and place steak slices on top. Drizzle with EVOO and garnish with torn basil and serve immediately.