This Month's Recipe
Marinated Skirt Steak
with Mediterranean Salad

• Skirt Steak
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1 tsp fresh tarragon, chopped
• 1 garlic clove, minced
• ¼ cup Barossa Valley Estate E-Minor Shiraz
• 1 tsp salt
• 1 tsp ground black pepper
• 1½ lbs skirt steak
• 2 tbsp extra virgin olive oil

• Mediterranean Salad
• 2 cups cherry tomatoes, halved
• 1 cup fresh Italian parsley, chopped
• ¼ cup Kalamata or other brine-cured black olives, pitted and coarsely chopped
• ¼ cup brine-cured green olives, pitted and coarsely chopped
• ¼ Stonewall Kitchen Sun-Dried Tomato Pesto
• 2 tbsp extra virgin olive oil
• 2 tbsp sherry vinegar
• salt and pepper to taste
• 1 (5-oz) clamshell Earthbound Farm Organic Spring Mix
• 1 California avocado, peeled and sliced

Preparation:

Mix thyme, rosemary, tarragon, garlic, wine, salt and pepper in a small bowl. Place steak in a large glass baking dish and brush with olive oil, coat with herb and wine mixture. cover with plastic wrap and refrigerate at least 15 minutes.

Mix all salad ingredients except Spring Mix and avocado in a large bowl; season to taste with salt and pepper. Let stand at room temperature for up to two hours.

Preheat grill or grill pan to medium-high heat. Grill steak until cooked to desired doneness, about 3-½ minutes per side for medium. Transfer steak to cutting board, cover with foil and let rest for five minutes. Cut steak across the grain into ½-inch thick slices and arrange on a large platter. Spoon salad over Spring Mix, add avocado slices and serve with steak.

Enjoy with a glass of Barossa Valley Estate E-Minor Shiraz
or Barossa Valley Estate E-Minor Chardonnay.