Stump Jump Shiraz with Asian Style Grilled Skirt Steak Recipe

Stump Jump Shiraz by d'Arenberg vineyards of Mclaren Vale was selected as #82 in Wine Spectator's Top 100 of 2009.

It goes perfectly with grilled meats like the grilled Asain Style Skirth steak, see recipe and video below. We also really like it with Barbecued ribs and hamburgers. 

We love d'Arenberg and wines from Mclaren Vale.

Find this wine at Magniolia's Wines in Upper Montclair

Named after the Stump Jump Plough and ingenious South Australian invention that helped overcome the Mallee land there and greatly improved plantng of the fertile land. Although a little unorthodox, the plough in action appearing "like a ship in a storm" it proved remarkably effective, and was dubbed the "stump-jump" plough. 

Four generations of the Osborn family have tend to these lands, they have used the same ingenuity to create many great wines and the result is a wine that is full of ripe and juicy red fruits and fresh with flavors of plums mixed with dark cherry, raspberry and black currant and exotic spices. It comes on in a round and juicy wave. You can also get a bit of plum stone, rhubarb, chocolate and licorice adding to the mix. 

Critics have said:

Wine Spectator "Ripe and open-textured, this is impressive for the way it packs in the cherry, blackberry and raspberry flavors and doesn't take the foot off the gas pedal until the mineral-inflected finish has played through. Drink now through 2018." Score: 90. —Harvey Steiman, September 30, 2009. 

Wine Advocate "The 2008 The Stump Jump Shiraz was aged in seasoned French and American oak. It displays an enticing nose of spice box, lavender, and blueberry. Medium to full-bodied, ripe and flavorful, this balanced effort deliver a lot of wine for the money.Score: 87." —Jay Miller, December 2009.  

Find this wine at Magniolia's Wines in Upper Montclair

Our Steak Recipe

For the Marinade: (I always make it different) 

• 3 tbsp brown sugar, maple syrup or aganve necter
• 3 tbsp rice vinegar
• 1 tbsp hot chili sauce, or other hot sauce to taste
• 2 tbsp Tamari or Soy sauce
• 1/2 orange, juiced or tamarind juice or Peter Luger steak sauce
• 3 cloves mashed garlic
• 2 lbs beef skirt steak, cut in 6-inch pieces

I usually marinate for 1-2 hours.

Here are some grilling tips:

Comments

[Liz Peters]

Yum-oh! Who doesn't like chugging down some delicious wine paired with a tasty steak? Oh, yes. My grandma also use maple syrup in her steak marinade, she said it makes the meat more tender. Your grilling tips are for the win! I'd love to make this steak recipe for the kids.

Great video, thank you for sharing this.

[Alton Schyff]

The marinade is the key. All meat taste the same in their default state, but they can taste really delicious when marinated. The best way is to marinate overnight to make sure the marinade enters the pores and is sealed shut, locking the juices inside. If you don't have time, one or two hours will do. Even a simple soy sauce and lemon will do wonders on a steak.