Pairing with Navarro Petite Sirah

Skirt steak is one of the least understood and most overlooked steaks in the beef world. In fact, a few years ago butchers would regularly discard this cut entirely. It's harder to find than most cuts but the search is worth the effort; find a knowlegeable butcher to help you. Many of us in Mendocino grill all year round, rain or shine, and this dish is a wonderful way to celebrate the transition from winter to spring.

Both tender and flavorful, this Brazilian influenced marinade calls upon this rags-to-riches steak to pair with the big flavors of Navarro Petite Sirah, in both contrasting and complimenting ways. The richness of the steak and wine are similar in body, but the wine's berry/mint contrasts with the orange zest and acidity of the sauce. This recipe will keep your taste buds busy.

• 2 lb skirt steak
• 3 half ripe plantains^*
• 1 lb spinach
• 1 yellow onion
• 3/4 cup red wine vinegar
• 1/4 cup Spanish Sherry vinegar
• 1/2 cup plus 2 tbsp. Extra Virgin Olive Oil
• 4 medium to large shallots
• Zest of a large orange
• 2 and 1/2 tbsp. hot Spanish paprika
• 1 teaspoon freshly ground pepper
• 1 teaspoon toasted and ground cumin seeds
• 2 bay leaves
• 1/2 tsp. kosher salt or sea salt
• Vegetable oil for deep frying.

Uncork the Petite Sirah 1 hour prior to cooking if possible; this wine likes time to breathe.

Take the skirt steak and cut into 4 to 5 inch pieces and set aside.

For the sauce, peel and chop shallot roughly. In a food processor, combine pepper and cumin seed and pulse a few times to break the hulls a little and mix the two. Add oil, vinegar, shallot, paprika. Zest one orange freshly into the mixture; do not dig too deeply into the orange when making your zesting cuts. Mix well.

In a rectangular container, add the steak, half the sauce mixture and bay leaves. Marinate for 1-2 hours, or preferably longer. It is suggested to use a glass container as it will not stain from the paprika. Reserve the other half of the sauce and heat on low for serving later.

Start the grill and preheat. Clean and dry the spinach in a salad spinner. Dice onion and set aside. Slice plantains in 1 inch thick slices.

Heat a deep pan or deep fryer to about 325 degrees and fry the plantains once to golden brown, remove from heat and drain. With a back of a pint glass, smack down on the slices and flatten. Careful- they only need to be hit once, and not too hard. Set aside.

Grill the steak pieces to medium rare, they should be soft to the touch and oozing juice. Baste liberally with the marinade, turn frequently to avoid charring or flame up. Have the grill cover ready in case of flame up, using cover to extinguish flames. Once cooked, allow to rest.

Drop the plantains into the frying oil once more for a minute or two, until entire slice is golden. You don't want to overcook them though, they will get mealy.

Sautee onion in the Extra Virgin olive oil and add spinach on medium high heat, cook for 30 seconds and remove from heat.

Put a mound of spinach on each plate. Slice steak and arrange on plate in a fan style shape, around the spinach and dress with sauce. Arrange plantain slices (tostones) and sprinkle with salt and pepper. Serves 4.

Serves: 4

^* Can't find plantains? Thinly slice Russian Fingerling potatoes instead and make chips.