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Zin is In
Zin is In
Steak and wine have a lot in common. They're sensual, emotional, and all about pleasure and satisfaction. And the good news is, they actually have the power to sell each other. In fact, 57% of operators say steak has a positive impact on red wine sales.* So, try this: serve a big-flavored, bone-in Strip steak in a Zinfandel reduction sauce. Now you've got steak selling wine and wine selling steak. That's a Zin-win. *Source: Technomic, Inc. "2008 Volumetric Assessment of Beef in Foodservice"
Yield: 24 Portions
Zinfandel Sauce: 

In large nonreactive saucepan, sauté bacon until it starts to brown. Add shallots; sauté until shallots are soft and golden. Add wine, thyme and peppercorns; simmer until wine is reduced to a syrup. Add demi-glace and sugar; simmer 5 minutes more. Strain; season with salt and pepper.

Yield:  6 cups
Bacon, diced1 1/2 lbs.
Shallots, sliced2 1/4 lbs.
Zinfandel wine12 cups
Thyme, fresh sprigs1 bunch
Black peppercorns, crushed2 Tbsp.
Demi-glace6 cups
Sugar1/4 cup
Salt and pepperas needed
Corn Pudding: 

Grate 6 ears corn on large holes of a grater into a bowl. Cut kernels from remaining 2 ears; add to grated corn. Season with salt and pepper. Divide mixture among 24 ovenproof ramekins; dot with butter. Bake in 425°F oven about 20 minutes or until set and golden on top.

Yield: 24 puddings

Corn, shucked16 ears
Butter4 Tbsp.
Salt and white pepperas needed
Roasted Brussel Sprouts: 

Blanch Brussels sprouts in lightly salted boiling water until barely tender; drain. Toss with olive oil, salt and pepper; spread on large sheet pan or shallow hotel pan. Roast in 400°F oven about 30 minutes or until lightly browned.

Yield: 24 cups
Brussel sprouts, trimmed and cut in half6 lb.
Olive oilas needed
Strip Loin Steaks: 

Per order:

Season 1 steak with salt and pepper. Grill until medium rare or desired doneness. Cut 3 figs in half; brush with oil and grill until lightly marked. Arrange steak on plate with 1 cup Roasted Brussels Sprouts and 1 ramekin Corn Pudding. Spoon 1/4 cup Zinfandel Sauce over steak; garnish with grilled figs.

Strip Loin Steaks, bone-in*24 each
Salt and pepperas needed
Figs, fresh72 each
Olive oilas needed

*  Approx. 12 lbs.

Nutrition information per serving: 1184.46 calories; 51.04 g fat(21.99 g saturated fat; 12.7 g monounsaturated fat); 282.18 mg cholesterol; 2263.82 mg sodium; 77.29 g carbohydrate; 12.89 g fiber; 96.63 g protein; 38.03 mg niacin; 2.41 mg vitamin B6; 4.54 mg vitamin B12; 8 mg iron; 105.53 mg selenium; 15.69 mg zinc; 367.71 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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