Created in Partnership with the James Beard Foundation

Sourced from fine wine regions ranging from the North Coast to Oregon, Dough Wines are crafted to be exceptionally food friendly. Dough believes that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Dough Council of Ambassadors

Our Ambassadors “rise to the occasion” with us in support of the James Beard Foundation. These culinary and advocacy leaders’ expertise, work and mission aligns powerfully with dough’s support of restaurant recovery, equality in the kitchen and food sustainability.

Fresh ingredients ... dazzling flavors

Dough Wines Ambassador and James Beard Award Finalist Nominee for Best Chef: New York State Ayesha Nurdjaja created this simple but satisfying grilled steak dish with a salad of grilled corn, onions and peaches.

As a chef, restaurateur and advocate for a more sustainable food system, it’s an honor to join forces with Dough Wines, a brand that shares my commitment to diversity and sustainability efforts and restaurant recovery.

Dough Wine pairings

The smoky grilled flavors of this flavorful dish pair beautifully with the rich, bold tannins of Dough Cabernet Sauvignon.

Grilled Steak with Charred Red Onion, Blistered Corn & Grilled Peaches

Grilled Steak with Charred Red Onion, Blistered Corn & Grilled Peaches

Ayesha Nurdjaja
Servings 4



  • 4 2" strip steaks
  • 1 ear corn grilled & cut off the cob
  • 2 small red onions cut into wedges
  • 2 small ripe peaches grilled & cut into wedges
  • 1/4 cup basil leaves picked off stem
  • 4 ounces sundried tomatoes finely minced
  • 8 ounce butter softened
  • Zest of two lemons


Onion, Blistered Corn and Peach Salad:

  • Grill corn & take off the cob.
  • Lightly oil & salt peaches. Grill for 30 seconds or until you have cross marks on flesh. Cut into wedges.
  • Cut red onions into wedges. Season wedges with oil and salt.
  • Grill on medium high heat on both sides, until onions are caramelized on both sides, approx 3 min on each side.
  • Place all vegetables into a bowl.
  • Mix thoroughly with 2 tablespoons of red wine vinegar, 3 tablespoons extra virgin olive oil, basil & salt to taste.

Tomato Butter

  • Mix butter with minced sun dried tomatoes and lemon zest.
  • Salt to taste.

Grill Steak & Plate

  • Season steak with olive oil and salt.
  • Grill to desired temperature, approximately 6 minutes on each side for medium rare on a 2” steak.
  • Place 3 tablespoons of tomato butter on the steak once it has been removed from the grill.
  • Allow steak to rest for 5 mins before slicing.
  • Plate tomato salad alongside the sliced steak and serve.
Wine Category Cabernet Sauvignon
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