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The Thrill Of The Grill

Posted on 05/24/2013 by Sharon Fenchak

Few things satisfy like a well-grilled steak paired with a hearty red wine.

Cedric’s Tavern in Antler Hill Village has created a simple, memorable meal featuring New York strip steaks, grilled to perfection, and served with Hoppin’ John, a Southern favorite, and a rosemary chimichurri, which is a fresh take on a South American classic. Add a bottle of our exceptional Biltmore wine and you’ve just made a meal your guests will never forget.


Grilled NY Strip Steak with Black Barley Hoppin’ John & Rosemary Chimichurri

From Cedric’s Tavern

Wine Pairing: Cardinal’s Crest Red or Biltmore Reserve Cabernet Sauvignon Dry Creek Valley

Serves 4

 

Main Ingredients

  • 4 (12-ounce) NY strip steaks
  • Kosher salt
  • Grape seed or vegetable oil 
  • Cracked black pepper

Hoppin’ John Ingredients

  • 1/2 pound black barley
  • 4 ounces bacon, small dice
  • 1 carrot, small dice
  • 2 celery stalks, small dice
  • 1 small onion, small dice
  • 1 red pepper, small dice
  • 1 quart chicken stock or canned broth
  • 2 cups Carolina Gold rice
  • 2 cups cooked black-eyed peas
  • Kosher salt

Rosemary Chimichurri Ingredients

  • 2 bunches parsley, washed and chopped
  • 3 tablespoons chopped fresh rosemary
  • Juice and zest of 1 lemon
  • 4 cloves garlic, minced
  • 2 shallots, chopped
  • 1/2 cup red wine vinegar
  • 1 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper

Preparation Instructions

Hoppin’ John:  Bring 4 quarts water to a boil and add kosher salt.  Add barley and cover, cooking for 40 minutes or until tender. Strain and discard water. Cool barley on sheet pan and refrigerate. In a large sauce pot, brown bacon pieces over medium heat. Remove bacon with a slotted spoon and reserve. Add carrot, celery, onion, and red pepper to pot with warm bacon fat and cook until vegetables are tender, about 3-4 minutes. Add stock and bring to a boil. Add rice to stock and cover. Reduce heat to low, and simmer for fifteen minutes until rice is tender. Add bacon, black-eyed peas and cooked barley to the rice. Taste and adjust seasoning if necessary.

Rosemary Chimichurri:  Combine all ingredients in bowl, stir to mix well. Adjust seasoning with kosher salt and black pepper.

Prepare charcoal or gas grill to medium heat. Rub steaks with oil and season both sides liberally with sea salt and black pepper. Grill approximately 4 minutes per side to medium rare. Serve over a generous portion of Black Barley Hoppin’ John and top with Rosemary Chimichurri.

 

See all Biltmore recipes.

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