Mitolo is mentioned in a piece in the Minnesota Star Tribune that examines Australia’s need to present and explain its site-specific, authentic wines to US drinkers. The author Bill Ward points to Mitolo as an example of this type of quality winery, a property to look for at premium price levels that offers “good quality-price ratio”. See the full article here.
Given that we were cooking outside on the grill for the first time this beautiful weekend, we’re going to include in this post a recipe Frank Mitolo sent us awhile ago for Grilled Beef and Panzanella Salad. A great pairing with Mitolo Jester Shiraz, as you might imagine.
4 sirloin steaks approximately 7 ounces each.
3 cloves of garlic-crushed
Zest of 1 lemon
2 tsp of Dijon Mustard
2 Tbsp of balsamic vinegar
2 Tbsp of chopped rosemary
3 Tbsp olive oil
6 Tbsp olive oil
3 Tbsp rosemary leaves
2 cloves garlic-crushed
2-3 Tbsp lime juice
3 cups of torn ciabatta bread
3 Tbsp olive oil
2 large vine-ripened tomatoes- chopped roughly
1 small red onion – thinly sliced
4 sticks celery – thinkly sliced
18 green olives
7 ounces asparagus – blanched
7 ounces green beans – blanched
1/4 cup each of basil and flat leaf parsley
Mix marinade together, pour over steaks, cover and refrigerate for up to 24 hours
Return steaks to room temperature and cook on each side for 3 minutes to medium rare
Toss bread with olive oil, salt and pepper, spread out on a tray and bake at 400 Fahrenheit. Allow to cool. Heat olive oil and saute rosemary until crisp then cool.
Transfer oil to a food processor, add garlic and lime juice and blend well, then season.
To serve combine beef and salad and then toss with the dressing. Pile onto serving platter. Serves 8.
A little cruel to get this up on a Monday morning I guess.