Grill Once, Dine Twice

(Family Features) A sizzling steak hot off the grill and a glass of wine make a sensational pairing for steakhouse dining at home. Savor the warm weather with al fresco entertaining and create a restaurant experience in your own backyard for less.

Simple rub and marinade recipes start you off on a double duty dinner - grill once and dine twice for even more savings, using remaining steak slices to top fresh salads and sandwiches.

Delight your friends and family with flavorful beef recipes served with your favorite Sutter Home wine. The same wines served with the steaks make excellent companions to the "planned-over" recipes as well.

Visit BeefItsWhatsForDinner.com for beef grilling guidelines, safety tips and additional recipes. For more information on wine choices and pairings, visit SutterHome.com.

Wine Tips

• Offer a selection of red, white and blush varietals so your guests can sample more than one.


• One 750 ml bottle of wine will yield approximately five 4-ounce glasses.


• Serve red wines at 55° to 65°F. White wines are best well-chilled at 45° to 55°F. Avoid over-chilling- it subdues the wine's aromas and flavors.

Steak Preparation

For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.

Steak and Asian Noodle Salad

Combine cooked whole wheat or regular thin spaghetti with sugar snap peas, shredded carrots and thinly sliced red bell peppers. Combine equal amounts Asian vinaigrette and hoisin sauce. Drizzle over pasta and vegetables; toss to combine. Top with grilled steak slices and toasted sesame seeds.

Wine pairing: Sutter Home Chardonnay

Steak, Mango and Avocado Salad

Top mixed baby salad greens with cubed fresh mango, sliced avocado and red onion, toasted pumpkin or sunflower seeds, crumbled queso fresco cheese and grilled steak slices. Drizzle salad with lime vinaigrette.

Wine pairing: Sutter Home Zinfandel

Mediterranean Steak Pita

Spread pita or flatbread with hummus. Top with sliced cucumbers and tomatoes, chopped Kalamata olives, crumbled feta cheese and grilled steak slices. Serve with plain yogurt combined with finely diced cucumber and minced garlic.

Wine pairing: Sutter Home Merlot

Steaks should be cooked at a medium heat setting. For charcoal grills, cautiously hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in the position; approximately 4 seconds is medium heat. All cook times are approximate for medium rare (145°F) to medium (160°F) doneness. Use an instant-read thermometer inserted horizontally into the side of steaks to check doneness. Allow 10 to 15 seconds for thermometer to register the internal temperature. Always use tongs to turn steaks.

Lemon-Oregano Rubbed Steaks

Ingredients

• 2 pounds beef tenderloin, top loin, ribeye or top sirloin steaks, cut 1 inch thick
  

OR

• 2 pounds top blade (flat iron) steaks (about 8 ounces each)
  

OR

• 4 pounds T-bone or porterhouse steaks, cut 1 inch thick
  

Rub

• 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
  


• 1 tablespoon freshly grated lemon peel
  


• 4 cloves garlic, minced
  


• 1 teaspoon pepper

Preparation

1. Combine rub ingredients; press evenly onto beef steaks.
   


2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
   


3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

Serves

Makes about 3 tablespoons rub

Notes, Tips & Suggestions
Wine pairing: Sutter Home Cabernet Sauvignon

Lemon-Oregano Marinated Steaks

Ingredients

• 2 pounds beef flank or skirt steaks
  

OR

• 2 pounds top round steaks, cut 1 inch thick
  

Marinade

• 1/3 cup olive oil
  


• 1/4 cup fresh lemon juice
  


• 1/4 cup chopped fresh oregano or
  


• 1 tablespoon dried oregano leaves
  


• 1 tablespoon freshly grated lemon peel
  


• 4 cloves garlic, minced
  


• 1 teaspoon pepper

Serves

Makes about 1/2 cup marinade

SOURCE:
Sutter Home Winery
The Beef Checkoff

Grill Up a Great Father's Day

(Family Features) - Moms and kids can make Father's Day exciting this year by making Dad some great tasting treats from the heart. Not only will it keep spending in check, the results will taste delicious and kids will have fun being part of the action.

Start by serving Dad breakfast in bed. Try a Kiwifruit Potassium Power Smoothie, an all-natural smoothie that is a meal in itself. Kids can personalize the breakfast by peeling and cutting kiwifruit into stars, hearts and other fun shapes to add to the smoothie. (Kiwifruit shapes can also top pancakes or cereal.)

Later in the day, older kids can be Dad's helper at the grill. Try sweet and juicy fruit skewers along with Curried Turkey Sliders With Chutney - the tropical flavor of the kebabs and the tangy curry of the sliders make the perfect taste combination that will make Dad feel really special.

Fresh fruit also perks up cocktails and mocktails. A Green Kiwifruit Vesper cocktail or mocktail is just the thing to finish off an unforgettable Father's Day.

Quick tips on cooking with kiwifruit

• Green kiwifruit is a natural meat tenderizer. Simply peel and mash a kiwifruit and spread it on a cut of meat. Let stand for 10 to 15 minutes and then lightly scrape off the kiwifruit before cooking.


• Look for plump and smooth-skinned kiwifruit with no wrinkles, bruises or punctures. Ripe green and gold kiwifruit will keep at room temperature for a few days. Keep them in a plastic bag in the refrigerator to store longer.


• To speed up the ripening process, put kiwifruit in a brown bag with an apple or banana and leave on your kitchen counter.

Fun facts about a fuzzy little fruit

• A two-piece serving of kiwifruit has twice the vitamin C of an orange, as much potassium as a banana and as much fiber as a serving of bran flakes - all for less than 100 calories and around $1.


• Green kiwifruit offers a tangy-sweet flavor, while gold is more tropical-sweet.


• No need to peel. It's easy - just cut and scoop kiwifruit. Don't let this fuzzy little fruit intimidate you. Kids find kiwifruit easier to eat than you might think.


• Zespri gold kiwifruit is in season through October. Zespri green kiwifruit is in season through November.

More recipes and nutritional information are available at www.zesprikiwi.com.

Green Kiwifruit Vesper

Preparation Time:
3 minutes

Preparation

1. 2 cocktails
   


2. 2 Zespri green kiwifruit, peeled, chopped
   


3. 2 ounces vodka
   


4. 2 ounces gin
   


5. 2 ounces Lillet Blanc
   


6. 1 cup ice
   

Notes, Tips & Suggestions
For a mocktail, substitute 6 ounces white grape juice and a dash of bitters for alcohol.

Muddle kiwifruit, vodka, gin, Lillet Blanc and ice in cocktail shaker. Shake all ingredients and strain into two sugar-rimmed martini glasses. Garnish with unpeeled kiwifruit slice.

Curried Turkey Sliders With Kiwifruit Chutney

Serves

6 servings

Preparation Time:

15 minutes

Cooking Time:
6 minutes

Ingredients

Chutney

• 2 Zespri green kiwifruit, peeled, finely diced
  


• 1 tablespoon golden raisins
  


• 2 teaspoons sugar
  


• 1/8 teaspoon salt
  

Curried Turkey Sliders

• 1 pound lean ground turkey
  


• 1/4 cup finely diced onion
  


• 2 tablespoons chopped cilantro
  


• 1 1/2 teaspoons curry powder
  


• 1/2 teaspoon salt
  


• 1/4 teaspoon ground black pepper
  


• 12 mini burger or small dinner rolls, split and toasted
  

Preparation

1. Preheat grill to medium. Combine turkey, onions, cilantro, curry powder, salt and pepper in medium bowl. Shape into 12 2-inch mini burger patties. Grill patties for 2 to 3 minutes on each side, turning once, until cooked through. Place on buns; top with chutney.
   


2. Chutney - Combine kiwifruit, raisins, sugar and salt in small bowl and mix. Make chutney just prior to serving.

Kiwifruit Potassium Power Smoothie

Serves

2 servings

Preparation Time:

5 minutes

Ingredients

• 1 cup vanilla soymilk, fortified (or regular milk)
  


• 1 cup orange juice, calcium fortified
  


• 2 Zespri gold or green kiwifruit, washed, unpeeled, chopped
  


• 1 banana, sliced
  


• 1/2 cup ice cubes
  


• 2 tablespoons soy protein powder
  


• 1 teaspoon honey

Preparation

1. Blend all ingredients in blender on high for 20 to 30 seconds or until smooth. Serve immediately.

Summer Kebabs

Serves

8 servings

Preparation Time:

15 minutes

Marinate Time:
30 minutes

Ingredients

• 2 Zespri green kiwifruit, peeled and cut into halves
  


• 2 tablespoons lemon juice
  


• 1/2 cup honey
  


• 1 teaspoon ginger, fresh, grated
  


• 1/2 teaspoon cinnamon, ground
  


• 8 Zespri green kiwifruit, peeled and cut in half widthwise
  


• 2 peaches, peeled, pitted and cut into 1-inch pieces
  


• 1/2 pineapple, peeled, cored and cut into 1-inch pieces
  


• 8 strawberries, hulled
  


• 2 bananas, peeled and cut into 1-inch pieces
  


• 8 wooden skewers

Preparation

1. Purée lemon juice, honey, ginger, cinnamon and 2 kiwifruit, in food processor until smooth to make kiwifruit glaze. Do not crush kiwifruit seeds; set aside.
   


2. Place prepared fruit in large bowl. Pour puréed kiwifruit glaze over fruit and gently toss to coat. Marinate for 30 minutes. Arrange mixed fruits on skewers. Brush grill with oil. Preheat grill.
   


3. Grill fruit over medium heat for 5 minutes on each side, brushing with kiwifruit glaze until light brown. Serve immediately.

Serves

8 servings

Preparation Time:

15 minutes

Marinate Time:
30 minutes

SOURCE:

Zespri Kiwi