Paired with Sterling Reserve Calistoga Cabernet Sauvignon
Summary
This steak salad features New York strip steak, crisp greens, summer vegetables, and a creamy cilantro dressing. Paired with Sterling Reserve Calistoga Cabernet Sauvignon, it delivers balance, freshness, and depth for an easy yet elevated meal.
Why This Pairing Works
Sterling Reserve Calistoga Cabernet Sauvignon offers structure without heaviness, making it a natural partner for both grilled steak and fresh produce.
The pairing works because:
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Soft tannins complement grilled beef
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Bright fruit balances herbal and citrus notes in the dressing
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Subtle savory character enhances corn, tomatoes, and greens
Together, the wine and dish feel seasonal and complete.
Ingredients
Steak Salad
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2 New York strip steaks, about 1 pound each
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Salt and freshly ground pepper
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½ pint cherry tomatoes, halved
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Kernels from 2 ears of corn
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4 heads little gem lettuce, leaves separated and washed
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or 2 heads romaine, sliced
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½ cup crumbled feta or cotija cheese
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5 corn tortillas, cut into thin strips
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Vegetable oil, for frying
Creamy Cilantro Dressing
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1 cup fresh cilantro leaves and tender stems
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½ jalapeño, roughly chopped
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2 cloves garlic, roughly chopped
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2 scallions, roughly chopped
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¼ cup lime juice
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½ cup olive oil
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½ cup mayonnaise or Greek yogurt
Directions
- Pat the steaks dry with paper towels and season generously with salt and pepper. Let rest at room temperature while preparing the dressing and remaining ingredients.
- Add cilantro, jalapeño, garlic, scallions, lime juice, and olive oil to a blender or food processor. Blend until smooth. Add the mayonnaise or yogurt and blend again until fully combined. Set aside.
- Heat vegetable oil to a depth of ¼ inch in a skillet over medium high heat. Working in batches, fry the tortilla strips until lightly golden and crisp, about 2 to 3 minutes. Transfer to paper towels and season with salt.
- Preheat a large cast iron skillet over medium high heat for about 5 minutes. Add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the steaks and cook for 3 minutes on the first side until a golden crust forms. Flip and cook for another 3 minutes.
- Continue flipping in 1 minute increments until the internal temperature reaches about 120 degrees for medium rare. Transfer to a plate, rest for 5 minutes, then slice thinly against the grain.
- In a large bowl, toss the lettuce with most of the dressing. Arrange the dressed greens on a serving platter. Top with tomatoes, corn, cheese, and crispy tortilla strips. Shingle the sliced steak over the salad and serve with remaining dressing on the side.
About the Recipe Partner
This Sterling Supper was created in partnership with Emily Cooper, a classically trained cook, recipe developer, and wine enthusiast based in Oakland. With experience in restaurant kitchens and culinary strategy for brands like Good Eggs and Momofuku, Emily focuses on seasonal California cooking designed to pair naturally with wine.
You can find more of her work at emilycoopercooks.com or on Instagram at @emilycoopercooks.
2019 Reserve Calistoga Cabernet Sauvignon
Tasting Notes
The deep ruby hues of the 2019 Calistoga Cabernet Sauvignon lead to pleasing aromas of bright red fruits and wild blackberries, sweetened with lingering notes of cinnamon. On the palate, bold flavors of bing cherry and black currant are beautifully layered and balanced by soft notes of vanilla, graham cracker, and caramel. The velvety, cocoa-dusted tannins, combined with evident toasted oak spice and plush, juicy acidity, lift the fruit for a lingering finish that is sure to please.
Vineyard
Fruit for this wine is sourced primarily from Sterling estate vineyards in Calistoga, including Bear Flats and BV Ranch No. 12, with a smaller portion from Frediani Vineyard. Warm days and cool nights driven by marine air and fog create ideal conditions for slow ripening, preserving freshness, balance, and depth in the Cabernet Sauvignon.
FAQs
Is Cabernet Sauvignon a good pairing for salad?
Yes. When salads include grilled meat and robust dressings, Cabernet Sauvignon pairs well by complementing protein and balancing acidity.
Can this steak salad be prepared ahead of time?
Yes. The dressing and tortilla strips can be made in advance, while the steak is best cooked just before serving.
Why is Calistoga Cabernet well suited for warm weather meals?
Calistoga Cabernet offers ripe fruit and structure balanced by freshness, making it versatile for late summer and early fall dishes.
