Hellooooo Summer, I’m so happy you’re here! I’ve waited all year long for your bright, sunny days, long, warm nights + restful time spent with family + friends.
Some of my fondest summertime memories were made during a trip to Spain with my husband years ago. I instantly fell in love with the country’s sun-soaked beaches, citrus-laden gardens, magical outdoor dining; quaint villages; bright, flavorful foods + fine wine. After all, what’s not to love? So, I am beyond delighted to partner with Ribera y Rueda to show you how I “Summer Like a Spaniard” by creating a seasonal recipe to pair with their superb Spanish wines.
With over 1,000 years of winemaking tradition in the region, and in some places even longer, the producers of Ribera y Rueda wine are masters of their craft and for them it’s about creating something that is unique to their land. Located two hours north of Madrid, the Castilla y León region has optimal ripening conditions for the grapes used in Ribera y Rueda wines. The mix of exposures, elevations + extreme temperature swings yield smaller fruit which produce rich, nuanced + full-bodied wines. It’s the beautiful balance between the science of winemaking and centuries old traditions that help make Ribera y Rueda wine so unique, yet approachable.
If you are keeping it light + fresh this summer, the crisp + citrusy + sophisticated Rueda Verdejo white wines are perfectly suited to lighter, flavorful meals like simple pastas, salads, seafood + poultry.
For the more bold + hearty feasts, a robust red is an outstanding choice. Ribera del Duero red wines are made from Tempranillo, Spain’s indigenous + most well known grape. These wines are vibrant + intense with notes of smoky spiced dark fruit.
My Sticky Peppered Skirt Steak + Charred Red Onions pairs perfectly with the red wines of the Ribera del Duero region, the pepper notes marry well with the spices inherent to Ribera red wines, while the grilling pairs with the smokiness expressed in these wines too. The delicious, aromatic marinade for the steak is a wonderful combination of savory + sweet. The meat develops a caramelized, crisp crust as it sears. Make sure your grill is very hot and only turn the meat once while it cooks. Oh, and don’t forget to let the meat rest to allow the juices to settle.
I cut my red onion into very thick pieces, drizzle them with olive oil and sprinkle generously with sea salt. Throw the onions on the grill next to the skirt steak and watch them caramelize and char before your very eyes. To make this meal complete, I often make a simple salad of baby arugula and spinach tossed in olive oil + freshly squeezed lemon + sea salt. The peppery freshness of this side salad is only enhanced by the dark fruit flavors of Ribera del Duero wines. This meal is so simple, yet so delicious!
1 lb skirt steak
1/4 C liquid aminos or gluten-free soy sauce
1/4 C honey
1 T olive oil
3 cloves garlic, crushed + minced
1 lemon, juiced
1 t cracked black pepper
2 red onions, thickly sliced
2 T olive oil
flaky sea salt
In a medium bowl, whisk together the liquid aminos/soy sauce, honey, olive oil, garlic and lemon juice. Add the steak to a shallow dish. Pour the marinade over the steak. Sprinkle with cracked pepper. Marinate in the refrigerator for 2 – 4 hours, turning once.
Remove the steak from the refrigerator 20 minutes before you preheat the grill. Preheat the grill to 425 – 450 degrees.
Brush onions with olive oil (both sides) and sprinkle generously with sea salt.
Grill the steak and onions for 4 – 5 minutes on each side, until desired doneness is reached for the steak and the onions are slightly browned and caramelized.
Allow the steak to rest 10 minutes before slicing.
Serve the steak topped with grilled onions. A simple salad of baby spinach and arugula, drizzled with olive oil, fresh lemon juice and sprinkled with sea salt, compliments this meal beautifully.