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3–18-ounce chuck steaks
2 cups Baron Herzog Merlot
1/2 white onion
1/4 cup garlic cloves
1 cup agave syrup
2 cups canola oil
1 and 1/2 tablespoons ground pepper
1 zucchini (cut in half)
1 red onion (cut in 3 circles)
1 red bell pepper, cored
1 Portobello mushroom
3 medium tomatoes, cut in half
French bread, cut into 1-inch pieces
2-3 tablespoons Kedem Red Wine Vinegar
4 stems fresh rosemary
1/4 cup roasted garlic cloves
1 and 1/2 cups mayonnaise
2 cups arugula
salt
pepper
Blend together the Baron Herzog Merlot, white onion, garlic, agave, canola oil, and black pepper until smooth. Pour the marinade into a large Ziploc bag and add the chuck steaks. Refrigerate and marinate for at least 30 minutes but no more than 24 hours.
Preheat your grill. Make sure to create hot zones and cooler zones.
Season and oil the zucchini, onion, red bell pepper, tomatoes, portobello mushrooms and bread with salt, pepper, and olive oil. Place the vegetables on the medium high area of the grill, and the bread over a cooler area. Cook both sides of the vegetables and bread until lightly charred. Remove from the grill and set aside.
Remove the chuck steaks from the marinade and season with salt and a pinch of pepper. Place on the hot side of the grill to char the meat. After one minute shift the steak by 45 degrees to create nice grill marks. After one minute flip the steaks and repeat the char mark process. Next move the steaks to a slightly cooler area and continue to cook the steak until it reaches your desired doneness: • 126 degrees Fahrenheit medium rare • 135 degrees Fahrenheit medium • 145 degrees Fahrenheit medium well • 160 degrees Fahrenheit well done
Remove the chuck steaks from the grill and set aside to rest.
Remove the rosemary leaves from the stems and finely chop with the roasted garlic. Add the chopped garlic and chopped rosemary to the mayonnaise and stir to combine. Set aside for plating.
Roughly chop the grilled zucchini, onion, red bell pepper, tomatoes, Portobello mushroom, and bread. Place them in a bowl and stir in a few tablespoons of olive oil, the red wine vinegar, and a pinch of salt and pepper. In a separate bowl lightly season the arugula with salt, pepper, and extra virgin olive oil.
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