Pairs perfectly with J. Lohr Wildflower Valdiguié
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Wildflower Valdiguié-Glazed Steak with Sautéed Vegetables
Steak on the grill, vegetables in the pan, and flavor in every bite. This simple glaze, made with J. Lohr Wildflower Valdiguié, honey, and balsamic glaze, brings bright red fruit, a hint of sweetness, and a fresh, vibrant finish—perfect for any night of the week. Paired with seared steak, fresh rosemary, and colorful vegetables, this dish is balanced, approachable, and ready in under 30 minutes.
Serves: 2–3
Time: ~30 minutes
Ingredients
For the glaze:
- ½ cup J. Lohr Wildflower Valdiguié
- 1 tbsp honey
- 1–2 tbsp balsamic vineger glaze
For the steak and veggies:
- 1 lb steak (sirloin, flank, or ribeye)
- Salt & freshly ground black pepper
- 2 tbsp olive oil, divided
- 1 bunch asparagus, trimmed
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 2-3 sprigs of fresh rosemary
Instructions
1. In a small saucepan, combine the wine, honey, and balsamic vinegar glaze. Constantly stirring, bring to a simmer over medium heat and gently reduce until rich and glossy, then set aside.
2. Pat the steak dry and season generously with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat and add the fresh rosemary. Sear the steak, then tilt the pan and spoon the hot oil over the steak to baste, building aroma and flavor as it cooks. Remove from heat and let rest for 5 minutes.
4. In the same pan, add remaining olive oil and add asparagus, red bell pepper, and red onion. Sauté for 5–7 minutes until tender-crisp.
5. Slice the steak against the grain, plate with vegetables, and drizzle with the Wildflower Valdiguié glaze.
6. Pair with J. Lohr Wildflower Valdiguié, where bright balance, fresh red fruit, and a vibrant finish bring the dish into harmony.