Rub steak with EVOO and coat with smoked paprika, salt and pepper. Transfer seasoned steaks to the hot grill, and cook to desired temperature – we recommend medium rare. Remove steaks and let rest for 5 to 10 minutes before serving. Slice on the bias. Drizzle Margerum Extra Virgin Olive Oil over cut slices and serve.
Drink with: Recent vintages of our heartiest and most tannic wines such as Black Oak Syrah or Barden Syrah
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