Alianca Foral Tinto Douro

Grower: Alianca
Grape Variety: Tinta Roriz / Touriga Nacional / Tinta Barroca
Style: Ripe and Earthy
Country: Portugal
Appellation: Douro
Vintage: 2013/14
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl

Balsamic and Rosemary-Marinated Florentine Steak

Cooking Time: 00 hrs 25 mins (approx.)
Number of Servings: 4-6

INGREDIENTS

1 cup balsamic vinegar
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup finely chopped rosemary
One 3-pound porterhouse steak, about 4 inches thick
2 teaspoons kosher salt
2 teaspoons coarsely ground pepper

1. In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary.
2. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.
3. Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan.
4. Remove the steak from the marinade and season with the salt and pepper.
5. Rub the side with the remaining 2 tablespoons of olive oil.
6. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side.
7. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°.
8. Alternatively, build a fire on one side of a charcoal grill or light a gas grill.
9. Grill the steak over moderate heat for 5 minutes on each side.
10. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer.
11. Transfer the steak to a carving board and let rest for 10 minutes.
12. Slice the steak across the grain and serve immediately.