Sage Brown Butter Gnocchi with Marinated Skirt Steak BeefEntréeMerlot “Gnocchi in a sage brown butter sauce is a comfort food for me, my favorite part being the crispy sage leaves. Paired with AVV Merlot and skirt steak, however, the sage butter gnocchi adds an earthiness, which is a nice contrast to the dark fruit notes of the wine.” – Robynn Chapman – Internet, Hospitality and Wine Club Coordinator – Serves 4 – Ingredients for Steak: 1 ½ lbs. skirt steak ¼ cup Worcestershire sauce ½ cup Merlot 2 Tbsp. Everything Bagel seasoning 1 Tbsp. Dijon mustard 1 tsp. soy sauce Olive oil Ingredients for Gnocchi: 4 large russet potatoes 2 ½ cups all-purpose flour 2 large eggs Ground black pepper, to taste 1 stick butter, salted or unsalted 2 oz. fresh sage leaves Asiago cheese, freshly grated Method of Preparation: Cut skirt steak into three even sections and place in a Ziploc bag. In a small bowl, whisk Worcestershire, Merlot, Everything Bagel seasoning, Dijon and soy sauce. Pour marinade into bag and coat meat well. Place in refrigerator for at least 1 hour. Preheat oven to 400˚. Using a fork, pierce each potato multiple times on all sides before placing directly on the oven rack. Bake for about 1 hour or until potatoes are easily pierced with a knife. Let potatoes cool enough to be handled. Cut each potato in half lengthwise and scoop insides into a bowl. Mash potatoes well or put through a ricer. Preheat a large pot of salted water to boiling. In a large bowl, mix together potatoes, flour, eggs and pepper until a dough is formed. Separate dough into four equal pieces, then roll each piece into a ¾” diameter rope. Slice each rope into 1” gnocchi pieces. Carefully place gnocchi in boiling water for about 2 minutes or until they float to the top. Remove from water, set aside and keep warm. If needed, cook in batches to avoid crowding the pot. In a large cast iron skillet, over high heat, drizzle olive oil to coat the pan. Remove skirt steak from marinade, add to skillet and press down firmly. Sear first side for 2-3 minutes, depending on thickness, before flipping and cooking 2-4 minutes more. Transfer skirt steak to a cutting board, cover loosely with foil and let rest for about 10 minutes. Slice skirt steak into ¼ inch thick strips. In a medium pan, over medium-high heat, melt 1 stick of butter then add sage, tearing larger leaves in half or quarters. Stir frequently, scraping bottom of pan; butter will begin to foam. Once butter is dark golden brown in color and sage leaves are crisp, remove from heat. Remove sage leaves and set aside to be used later as garnish. Drizzle sage butter, to taste, over gnocchi. Plate the sage brown butter gnocchi and top with slices of skirt steak. Garnish with crispy sage leaves and freshly grated Asiago.
