As Labor Day approaches this weekend, it’s time to say
farewell to lazy summer days and say hello to a new school year. It’s also considered
the last “official” grilling holiday of the season, so you can bet we’ll be firing
up the grill and dining alfresco by the pool, while we simultaneously
contemplate the not so distant future of Holiday season travel and cozy meals
by the fireplace.
Photo: Food Republic
The perfect grilling feast to close out the summer and take
us into new beginnings is a boldly marinated Grilled
Hanger Steak (Food Republic) with a reduced red wine sauce. This one will take a bit of
time and advanced planning, but it is well-worth the effort, especially with a
few nice bottles of wine and good friends to share the feast with. Make sure to
set aside a bottle of red for the recipe, which calls for wine in both the
marinade and the sauce. Two of Pascal Lambert’s delicious bottlings of Cabernet
Franc, Les Perruches and Les Puits Danaé – full of brambly fruit and peppercorn
notes – are excellent choices for drinking (and cooking) alongside grilled steak.