Grill Once, Dine Twice

A sizzling steak hot off the grill and a glass of wine make a sensational pairing for steakhouse dining at home. Savor the warm weather with al fresco entertaining and create a restaurant experience in your own backyard for less.

Simple rub and marinade recipes start you off on a double duty dinner – grill once and dine twice for even more savings, using remaining steak slices to top fresh salads and sandwiches.

Delight your friends and family with flavorful beef recipes served with your favorite Sutter Home wine. The same wines served with the steaks make excellent companions to the “planned-over” recipes as well.

Visit for beef grilling guidelines, safety tips and additional recipes. For more information on wine choices and pairings, visit

Wine Tips

  • Offer a selection of red, white and blush varietals so your guests can sample more than one.
  • One 750 ml bottle of wine will yield approximately five 4-ounce glasses.
  • Serve red wines at 55° to 65°F. White wines are best well-chilled at 45° to 55°F. Avoid over-chilling- it subdues the wine’s aromas and flavors.

Steak Preparation

For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.

Steak and Asian Noodle Salad

Combine cooked whole wheat or regular thin spaghetti with sugar snap peas, shredded carrots and thinly sliced red bell peppers. Combine equal amounts Asian vinaigrette and hoisin sauce. Drizzle over pasta and vegetables; toss to combine. Top with grilled steak slices and toasted sesame seeds.

Wine pairing: Sutter Home Chardonnay

Steak, Mango and Avocado Salad

Top mixed baby salad greens with cubed fresh mango, sliced avocado and red onion, toasted pumpkin or sunflower seeds, crumbled queso fresco cheese and grilled steak slices. Drizzle salad with lime vinaigrette.

Wine pairing: Sutter Home Zinfandel

Mediterranean Steak Pita

Spread pita or flatbread with hummus. Top with sliced cucumbers and tomatoes, chopped Kalamata olives, crumbled feta cheese and grilled steak slices. Serve with plain yogurt combined with finely diced cucumber and minced garlic.

Wine pairing: Sutter Home Merlot

Steaks should be cooked at a medium heat setting. For charcoal grills, cautiously hold the palm of your hand at cooking height above the ash-covered coals. Count the number of seconds you can hold your hand in the position; approximately 4 seconds is medium heat. All cook times are approximate for medium rare (145°F) to medium (160°F) doneness. Use an instant-read thermometer inserted horizontally into the side of steaks to check doneness. Allow 10 to 15 seconds for thermometer to register the internal temperature. Always use tongs to turn steaks.

Lemon-Oregano Rubbed Steaks


  • 2 pounds beef tenderloin, top loin, ribeye or top sirloin steaks, cut 1 inch thick
  • 2 pounds top blade (flat iron) steaks (about 8 ounces each)
  • 4 pounds T-bone or porterhouse steaks, cut 1 inch thick
  • 1/4 cup chopped fresh oregano or 1 tablespoon dried oregano leaves
  • 1 tablespoon freshly grated lemon peel
  • 4 cloves garlic, minced
  • 1 teaspoon pepper


  1. Combine rub ingredients; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.

Makes about 3 tablespoons rub

Notes, Tips & Suggestions
Wine pairing: Sutter Home Cabernet Sauvignon

Lemon-Oregano Marinated Steaks


  • 2 pounds beef flank or skirt steaks
  • 2 pounds top round steaks, cut 1 inch thick
  • 1/3 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup chopped fresh oregano or
  • 1 tablespoon dried oregano leaves
  • 1 tablespoon freshly grated lemon peel
  • 4 cloves garlic, minced
  • 1 teaspoon pepper

Makes about 1/2 cup marinade

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