Asian Grill Steak

Asian Grilled Steak

With the 4th of July right around the corner, our culinary thoughts naturally turn to the grill. On hot days (and evenings) it’s nice to get something done that both tasty and quick. The following accomplishes both.


  • 1/3 cup tahini sauce (soy will do)
  • 1 tablespoon chopped ginger
  • 2 chopped cloves garlic
  • 1 tablespoon honey
  • 1 teaspoon red pepper flakes
  • Juice of 1 lime
  • 2 ½ pounds tri-tip


  1. Heat grill. Place top six ingredients into food processor and blend thoroughly. Pour mixture over tri-tip, turning several times.
  2. Place meat on the grill and baste meat often with marinade.
  3. Cook until a thermometer reads 120 in thickest part of the meat. Take off the grill and let rest for ten minutes.
  4. Cut thinly and serve with Asian rice or noodle salad.

Serves 4 – 6

A nice bottle of 2014 Alexander Valley Merlot would go well here.


Summer Wines

Last Crazy Days of Summer

We’ve had our first heat wave of the year, with temperatures approaching truly hot (110!). It finally cooled off and lately, we have enjoyed warm days and cool nights. Good for the soul and good for the grapes.

Things in the winery are as expected; we are busy bottling wine and will continue until the end of July when we start to gear up for harvest. Melissa is settling in nicely as winemaker, tending last year’s wines while getting ready for her first crush at Taft Street.

Kaitlyn is as busy as ever, welcoming the summer crowds while preparing for baby #2 in September. The Tasting Room is seeing another banner year, with locals, tourists, and cyclists taking advantage of our picnic area and patio.

The summer music series – A Little Street Music – rolls on with capacity crowds the norm. With The Daniel Castro Band up next (July 9th) our capacity streak will no doubt continue.

So that’s the story folks – Summer 2017. Sunshine, music, bocce – and Taft Street wine.

Come enjoy with us.


Mike Tierney
President, Taft Street Winery