Zesty Caesar Steak and Fries

By Eileen Budnyk | Honorary Grill Master 2011 Great Steak Challenge Finalist

Serves 6

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INGREDIENTS

  • (6) beef filet steaks
  • ½ cup extra virgin olive oil
  • Juice and zest of 2 lemons (Reserve 1 tbsp of juice and 1 tbsp of zest for later.)
  • 2-3 splashes of Worcestershire sauce
  • 1 heaping tbsp Dijon mustard
  • 6 cloves of garlic, minced (Reserve 2 tbsp for later.)
  • Sprinkle of salt and pepper
  • 4-5 Idaho potatoes, cut into large wedges
  • 4 tbsp melted butter
  • ¼ cup grated parmesan cheese

PREPARATION

  • In a medium bowl, whisk the first 6 ingredients together to make a marinade and divide into 2 plastic bags.
  • Place filets in a bag to marinate in refrigerator for 15 minutes.
  • Place potatoes in other bag to marinate.
  • Heat grill to 400° F.
  • Grill steaks and potato wedges 6-10 minutes, turning midway through.
  • Drizzle potatoes with melted butter, and sprinkle reserved lemon juice, zest, garlic and grated Parmesan cheese onto steaks and potatoes.

Pair with

BERINGER FOUNDERS’ ESTATE Chardonnay

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TASTING NOTES

This perfect combination of pear, apple and ripe, tropical fruit flavors with a hint of citrus and a classically round-mouth feel is 100% Chardonnay and is a delightful complement to this classic dish.