Elevate Your Tailgate Ranch House Fajitas and Gilsson Zinfandel

Whether it’s your favorite professional team, college team, or your kids’ little league team… we Americans love our football!  At V. Sattui we are really into the spirit, especially since Super Bowl 50 will be played in February just a couple of hours down the road from us.

But some of us are even more enthusiastic about the Tailgate Party before the game!  Whether you enjoy hanging out in the parking lot with your portable grills blazing, or chilling in the family room with friends, we love to fuel up on tasty fare before cheering our team on to victory.  But we encourage you to think outside of the “nacho and beer” box.  

This recipe comes from our friends at Harris Ranch Beef.  This family-owned business is located in California’s Central Valley, has been in operation since the 1930’s.  They produce some of the finest quality beef and it’s available widely on the West Coast.

These fajitas are brought to a new level of flavor when you pair them with V. Sattui’s Gilsson Zinfandel.  This wine has equal “weight” to match the beef in the fajitas, some fruit-forward flavors like ripe boysenberry and blackberry that complement the spiciness in the dish.

Try elevating your tailgate to new heights—and hopefully your team’s success will follow!

Ranch House Fajitas
From Harris Ranch Beef

Ingredients:
2 pounds, marinated Harris Ranch skirt, flap or flank steak
2 bell peppers (red, green or yellow), sliced
1 large red onion, sliced
2 medium tomato, wedged
3 cups Harris Ranch Restaurant Marinade (recipe to follow)

Method:
Slice steak across the grain into 1/4"-1/2" strips and marinate for at least four hours, or overnight if desired. Remove meat from the marinade and discard the marinade. In a sauté pan, sauté beef, onion and bell pepper over medium heat until beef is browned and onion and bell pepper are tender. Stir in wedged tomatoes and sauté for five minutes more. Serve immediately with warm flour tortillas, grated cheese, sour cream, salsa and guacamole. Serves 4-6

Harris Ranch Restaurant Marinade:
8 oz. soy sauce
16 oz. water
2 oz. brown sugar
1 tbsp. granulated garlic
1/2 tsp. ground ginger
1 tsp. ground black pepper
2 dashes Tabasco
1 oz. lemon juice

Marinade Preparation:
Combine above ingredients and refrigerate.

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