Grilled Zin Beef Salad

Grilled "Zin Beef" Salad

A wonderful summer-time grilled beef salad. The Zinfandel syrup can be made ahead of time, and stored for weeks. We store ours in a squeeze bottle so it can be used for many dishes. This recipe serves 4.

Zinfandel Syrup

  • 1 bottle Zinfandel, preferably a very fruity one.
  • 3/4 cup Sugar

    • Combine the Zinfandel and sugar in a saucepan. Simmer over Low/Medium heat until reduced to a quarter. The syrup should be thick.

    Zinfandel Marinade

  • 1 Tbs Garlic, minced
  • 1 Tbs Shallots, minced
  • 1/2 cup Zinfandel
  • 1 Tbs Balsamic Vinegar
  • 1/4 cup Olive Oil
  • 2 tsp Sugar

    • Combine all ingredients, and put in a shallow dish.

    Zinfandel Dressing

  • 2 Shallots, Minced
  • 1 Tbs Zinfandel Syrup
  • 1 Tbs Balsamic Vinegar
  • 2 Tbs Olive Oil
  • 1 tsp Truffle Oil

    • Combine all ingredients.

    Grilled "Zin Beef" Salad

  • 1 1/2 lb Skirt Steak
  • Zinfandel Marinade
  • 4 cups Mixed Greens
  • Zinfandel Dressing
  • 1/2 cup Chopped Mixed Herbs, such as Dill, Chives, Parsley, etc.
  • 1/2 cup diced Tomatoes

    • Marinate the skirt steak in the Zinfandel marinade for 3 hours. Fire up the grill, and cook the steak for 2 minutes on each side over hot coals. Allow to rest while preparing the rest of the salad.

    Toss the mixed greens with the Zinfandel dressing and chopped herbs. Divide onto 4 serving plates.

    Slice the beef into 1/2" strips and place on the salad.

    Garnish with the tomatoes and serve.

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