winter FLAVORS

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. We believe in delicious optimism, and that each glass, bottle and conversation can make an impact, and become a catalyst for good.

Fresh ingredients ... dazzling flavors


Dough Wines Ambassador Ayesha Nurdjaja presents this explosion of savory flavor for your winter table.

Rich and loaded with flavor, it’s great with Dough Cabernet Sauvignon.

Dough Wine pairing: NORTH COAST CABERNET

The bold flavors of this gorgeous winter dish pair perfectly with Dough North Coast Cabernet.


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 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.


Chef Ayesha Nurdjaja - with glass of wine
Chef Ayesha Nurdjaja - New YOrk Steak recipe

New York Strip Steak with Charred Zucchini & Mint Chermoula

Ayesha Nurdjaja
Course Main Course
Servings 4


Pickled Raisins

  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 1/2 cup champagne or apple cider vinegar
  • 4 tablespoons water
  • 4 tablespoons golden raisins

Mint Chermoula

  • 1 bunch mint leaves chiffonade
  • 1/2 bunch flat leaf parsley
  • 1/2 bunch cilantro
  • 4 tablespoons pickled golden raisins
  • 2 tablespoons capers can be omitted
  • 4 anchovy filets can be omitted
  • 1 medium lemon
  • 1 cup extra virgin olive oil
  • Salt to taste


  • 4 16-ounce bone-in sirloin steak 2-inch thick
  • Salt to taste
  • Black pepper to taste
  • 1 tablespoon + 1 teaspoon extra virgin olive oil


  • 4 medium zucchini 6 - 8 inches
  • Salt to taste
  • Extra virgin olive oil as needed


Pickled Raisins

  • Combine all ingredients except for the raisins in a small pot. Bring to a boil.
  • Add the raisins to a bowl. Pour boiling liquid over the raisins and allow to sit, covered, for 20 minutes.
  • Pickled raisins can be stored airtight in the liquid until needed.
  • Note: If you don’t want to pickle the raisins, you can reconstitute them in hot water.

Mint Chermoula

  • Chiffonade the mint leaves: stack a few leaves of mint together. Roll together tightly.
  • Turn the roll and slice through as if cutting cinnamon rolls. Slice as thinly as possible into ribbons. Repeat as needed. Set aside.
  • Chop the cilantro and parsley. Add to the mint.
  • Drain and rough chop the pickled raisins. Set aside.
  • Rough chop the capers and anchovies. Add to the chopped raisins.
  • Zest the lemon using a microplane. Add the zest to the capers and raisins. Mix to combine.
  • Add the juice from the lemon to the raisin mixture. Combine with the herbs. Pour the olive oil over and mix to combine. Taste and adjust with salt. You will need to add more salt if you have omitted the capers and / or the anchovies.
  • Allow the chermoula to rest so the flavors can combine.


  • Take the steaks out of the refrigerator about 20-30 minutes before you are ready to serve to allow them to come to room temperature. Preheat the oven to 400F.
  • Heat a cast iron or other heavy-bottomed pan over medium high heat.
  • Season the steaks with salt and black pepper and rub both sides with the olive oil.
  • When the pan is hot (about 2 minutes), sear the steaks on each side for two minutes (four minutes total). Put the pan with the steaks in the hot oven for an additional two minutes.
  • Remove the steaks from the oven and allow to rest for 3 minutes.


  • Heat a grill pan over the stove or light a charcoal grill.
  • Using a mandoline or a sharp knife, slice the zucchini into ribbons about ¼ inch thick.
  • Season the zucchini with salt and olive oil on both sides.
  • Rest the strips directly on the grill pan or grill. Cook for a minute to 1½ minutes until tender and pliable.
  • Place grilled zucchini in a bowl and cover with a few spoons of the chermoula.

To Finish

  • Slice the rested steak against the grain. Fan the slices on the plate.
  • Ribbon the dressed zucchini on top of steak.
  • Finish with sea salt and a little more chermoula.
Wine Category Cabernet Sauvignon
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