Peach Chardonnay Steak Salad
This was just something I tossed together. Some strip steak marinated in a Peach Chardonnay Zest with just a dash of chipotle pepper tossed in to spice it up. Tossed that on the grill on high heat just long enough to reach about medium doneness. Meanwhile I had boiled some cobs of corn and then removed all the kernels, tossing them in a skillet with some oil and onions that I had carmelized. Allowed the corn to just start to brown to add some crispness. Slice the steak and added all of this to a mixed green salad along with some chick peas. Added a few splashes of the same zest I had marinated the steak in for a dressing. Michelle was doubting the flavor of the Peach Chardonnay Zest with Steak, she thought it would have paired better with chicken, but honestly it was excellent. I think the chili powder is what really made it work. That definitely fit with the steak and the sweetness of the zest was a great compliment.
Served with a glass of Bosc Pear Wine from Sunnybrook Farms Estate Winery of Niagara on the Lake, Canada. If you are a fan of fruit wines, I highly recommend this winery if you are ever in the area. Their fruit wines are much drier than those we generally see here in eastern PA, but they are still excellent wines. The drier flavor was a perfect companion with the sweet/spicy salad.
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