While Pete and Barb are busy picking through summer produce and getting their second Marczyk Fine Foods off the ground, Elisabeth Beemer, the wine buyer at Marczyk Fine Wines, is pinch-hitting in the recipe department. A twist on a Food & Wine magazine recipe that originally calls for flank steak, Beemer uses the market's Pedro steak, which, she notes, is "better marbled than flank steak and adds an extra juicy richness to the dish." She accompanies the beef with a corn, asparagus and tomato salad that's all about showcasing Colorado's bounty of back yard vegetables. "We get our basil and grape tomatoes across the street from a small urban farm called Granata Farms, and the sweet corn in the recipe comes from Munson Farm from in Boulder," says Beemer, adding that the produce and vegetables are all available at the markets.
Beemer recommends pairing the dish with an Argentinian Bonarda, which is on sale at Marczyk Fine Wines for 9.99 a bottle.
Grilled Pedro steak with corn, asparagus and tomato salad
One 1 1/2-pound Pedro steak ($9.99/lb. at Marczyk's)
1 1/2 cups dry red wine 1/2 cup Dijon mustard 1/4 cup packed dark brown sugar 8 garlic cloves, crushed and peeled 3 large shallots, coarsely chopped 2 tablespoons chopped flat-leaf parsley 1 tablespoon chopped thyme Salt and pepper to taste
2 tablespoons cider vinegar 1 tablespoon honey 6 ounces grape tomatoes 1/4 small sweet onion 6 ounces thin asparagus 2 ears of Colorado sweet corn, shucked 1 tablespoon extra-virgin olive oil 6 basil leaves, finely shredded 1 tablespoon unsalted butter
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1. In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablespoon of salt and 1 teaspoon of pepper. Add the steak and turn to coat. Let stand at room temperature for 2 hours or refrigerate for up to 8 hours. 2. Meanwhile, in a medium bowl, whisk the cider vinegar and honey. Add the tomatoes and onion and toss. Let stand for 1 hour. 3. Light a grill. Coat the asparagus and corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, until tender and browned in spots, about 3 minutes for the asparagus and 6 minutes for the corn. Transfer to a work surface; when cool enough to handle, cut the asparagus into pieces and cut the corn from the cobs. Add the asparagus, corn and basil to the tomatoes and toss. 4. Remove the steak from the marinade and pat dry with paper towels; season lightly with salt and pepper. Grill the steak, turning once, until medium-rare, about 10 minutes total. Transfer the steak to a work surface and let rest for 10 minutes. 5. Thinly slice the steak against the grain and transfer to plates. Season the tomato salad with salt and pepper and spoon alongside the steak.