Chef's note: This “butter” doesn’t actually use butter but has a similar consistency, which comes from the creamy, rich Gorgonzola cheese.
This is a key element in taming the intensity, concentration, and tannin in a fine young Cabernet Sauvignon. The addition of walnuts, containing a fairly high bitter
tannin level of their own, helps tone down the tannins in young Cabernet as well. A minted tabbouleh helps weave the richer elements together and provides refreshing contrast.
A young Syrah blend with concentrated fruitiness can also add the right textural element to the pairing.
Recommended wine: Cabernet Sauvignon
Alternative wine: Syrah blend
- 4 New York steaks (about 2 to 2 1/2 pounds)
- 1/4 cup California Olive Ranch extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 2 teaspoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary (1/2 tablespoon dried)
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 8 ounces Gorgonzola cheese, cut into small chunks
- 1 teaspoon white-wine Worcestershire
- 2 teaspoons green peppercorns
- 1/4 cup lightly toasted walnut halves
- 1 1/2 tablespoons minced chives
- 6 drops Tabasco
- 1 cup bulgur wheat
- 1 1/2 cups chicken stock
- 3/4 cup seeded, diced tomatoes
- 1/4 cup chopped fresh mint
- 1 tablespoon chopped fresh chives
- 3/4 tablespoon chopped roasted garlic
- 3 tablespoons minced green onions
- 1 teaspoon sweet paprika
- 2 tablespoons herb-flavored (basil or oregano) or California Olive Ranch extra virgin olive oil
- Kosher salt and freshly ground black pepper
Place steaks in a glass dish. In a small bowl, whisk together olive oil, garlic, vinegar, rosemary, salt, and pepper. Marinate in refrigerator, covered, for 2 to 3 hours.
Remove steaks from marinade when ready to grill.
To make “butter,” combine all ingredients in a food processor or blender and process for about a minute until mixed thoroughly. Can be refrigerated, but plan to serve at room temperature.
To make tabbouleh, place bulgur wheat in a large nonreactive bowl. Bring stock to a boil. Pour hot stock over bulgur wheat. Cover with foil and let stand for about 30 minutes,
or until stock is absorbed into bulgur. Mix in tomatoes, mint, chives, garlic, green onions, paprika, and oil. Season to taste. Set aside.
Prepare a hot fire and grill steaks for 5 to 6 minutes per side or until cooked to desired doneness. Shortly after turning, sprinkle a mound of Gorgonzola butter on steaks and allow
it to melt slightly while the steaks finish cooking. Serve with tabbouleh and additional Gorgonzola butter in a small dish on the table.
Recipe credit: The Wine Lover's Cookbook
(Chronicle Books, 1999), by Sid Goldstein