Wycoff Family Summer Recipe

June 23, 2009

Summer on Grant Street isn’t just about great weather and tending to the vineyards. In the Wycoff family, summer is just another reason to carry on family traditions. And what tradition is better than a family barbecue? We don’t need an excuse to share great food and great wine with family and friends, but if we did, the 4th of July definitely provides one. 

Serve these recipes below at your summer barbecue with Grant Street Vineyards 2006 Zinfandel for a great combination – and to help you share a taste of Grant Street tradition with your family and friends, if you order the Zinfandel before July 1st, the shipping is on us!

Marinated Rib Eye Steaks

Olive oil (use enough to fully coat steaks)
1 tablespoon Worcestershire sauce
2 cloves garlic, crushed
1/2 teaspoon Celtic sea salt
1/4 teaspoon black pepper
2-3 pounds beef rib eye steak (serves about 4 people)

Cooking instructions: In a large Ziploc bag add all ingredients and mix so meat is completely coated with marinade. Marinate overnight in refrigerator. Place steaks on barbeque and grill to desired temperature.

Broccoli Salad

11/2 heads of broccoli cut into flowers
3/4 pound bacon - fried and crumbled
2/3 cup raisins
2/3 cup sunflower seeds
1/2 med red onion chopped
3 green onions chopped

Dressing:
2/3 cup mayonnaise
2/3 cup sugar
3 tablespoons white vinegar

Cooking instructions: Cook bacon in pan and set aside to cool. While bacon is cooling mix all other salad ingredients into a bowl. In another small bowl mix the dressing ingredients together and use a whisk or spoon to mix thoroughly. Once bacon is cool crumble bacon into bowl with the broccoli. When the bacon is all crumbled into bowl take spoon and mix ingredients together. Finally pour the dressing over top of the broccoli salad and take big spoon and mix all ingredients together so dressing coats everything. For best result make day before and let sit in refrigerator. Serves about 8 to 10 people.

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