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  • Writer's pictureCarlos Sarmiento

Pan-Asian skirt steak with sweet peppers, wild rice pilaf and honey-garlic sautéed green beans

(Photo: Carlos Sarmiento)

The culinary fun continues with more Pan-Asian fusion inspired cuisine, melding bold flavors and creating interesting textures with every bite.

Similarly, there something quite interesting and exciting in discovering new wines that also blend flavors. In this case, blend wines can truly bring out and even enhance the taste of certain dishes.

For the greater part of European wine history, red blends have been far more common than single varietals. This is because winemaking was typically region-centric and featured grapes comprised from vineyards across a particular areas.

(Photo courtesy of CK Mondavi & Family)

One famous example of this practice is the Bordeaux blend, which originated in the 18th or 19th century and usually comprises Cabernet Sauvignon, Merlot and Cabernet Franc. In this same vein, CK Mondavi & Family brings a new, fresh, yet bold Bordeaux inspired red blend wine that incorporates five types of grapes. Red blends vary in flavor, body, acidity, and alcohol content, but as to food pairing they generally pair well with richer entrées and meat dishes.

(Photo courtesy of CK Mondavi & Family)

This new dish and wine pairing will bring you a plethora of delightfully complex yet highly satisfying flavors.

Let‘s get cooking!

Menu: Pan-Asian style skirt steak with sweet pepper, wild rice pilaf and honey-garlic sautéed green beans.

Wine pairing: 2017 CK Mondavi & Family - Red Blend (California)

Serves 4



  • 1 1/2 pounds of skirt beef steak, cut in 4 inch long pieces

  • One large yellow onion, cut in thick slices

  • 1 package of sweet peppers (red, yellow and orange) seeded and cut in large pieces

  • 2 garlic cloves, thinly sliced

  • 1/4 cup of soy sauce

  • 1/4 cup of passion fruit (orange or pineapple juice can also be used)

  • Sea salt, pepper, ground coriander and ground ginger


  • 1 cup of wild rice blend

  • 1 1/2 cup of vegetable stock

  • 1 tablespoon of olive oil

Green beans:

  • 1 (12 oz) package of green beans

  • 1 tablespoon of grape seed oil

  • 2 garlic cloves, finely minced

  • 2 tablespoons of honey



  • Preheat oven to 375 degrees F.

  • Season steak pieces by lightly dusting both sides with salt, pepper, ground coriander and ground ginger.

  • Place steaks evenly and flat on a large oven-proof deep dish or Pyrex.

  • Arrange pieces of onions and sweet peppers around the steaks.

  • In a bowl, mix soy sauce, fruit juice and sliced garlic. Pour mixture on top of steaks, onions and peppers.

  • Cook in oven for 30-40 minutes (until beef can easily be pulled apart).


  • In a medium sized pot, add vegetable stock and bring to a boil.

  • Add rice, stir and add olive oil.

  • Cover pot, reduce heat to low and simmer for 15 minutes.

  • Remove from heat, fluff with fork, keep covered until serving.

Green beans:

  • In a large pan, heat oil on medium heat.

  • Add garlic and cook for 2-3 minutes, then add green beans and cook for 5 minutes, stirring well.

  • Add honey evenly all over the green beans and mix well, making sure for an even costing. Reduce heat and keep warm on low hear for an additional 2-3 minutes. Remove from heat.

Serve it up!

By the time you are about to serve this, I guarantee you that your kitchen will be deliciously fragrant with the aromas of the soy sauce and sweet peppers.

Time to plate up!

On each individual plate spoon a generous serving of the rice pilaf on the center of the plate.

Place two pieces of steak, staggered, between the top and side of the rice. Place a handful of green beans between the rice and steak.

Garnish steak with pieces of sweet peppers and onions from the oven-proof dish where the steak was cooked in.

Bon appetit! Enjoy!

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

About the wine...

Special thanks to CK Mondavi & Family for providing this rich and full-bodied red blend wine. 2017 CK Mondavi & Family - Red Blend (California)

(Photo: Carlos Sarmiento)

Tasting notes: Juicy flavors of boysenberry and plum. Balanced, luscious blend with a smooth finish.

Grapes: Bordeaux style blend - Cabernet Sauvignon, Merlot, Petit Verdot, Cabernet Franc and Malbec.

Food pairing: Beef, blue cheese, chicken, cured meats, duck & game birds, turkey, lamb, pork, mushrooms, pasta and root vegetable.


2016 Vintage - Gold

Winemaker Challenge

2015 Vintage - Gold

95 Points - Best of Class

2018 International Women’s Wine Competition


Decorative wine drip collar by:

(Special discount promo code: CFW15)


(Photo courtesy of CK Mondavi & Family)

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