An all-time favorite California Living ® recipe reviewed by Party Girl Diet™ author and TV host Aprilanne Hurley is New York Strip Steak with Spring Vegetable Couscous and Olive Salsa Verde.

Read on for the perfect BBQ recipe to pair with Cabernet Sauvignon, compliments of PlumpJack Winery and The Carneros Inn & Spa located in beautiful Napa Valley Wine County, California.

California Living ® with host Aprilanne Hurley dishes “Steps to Wine Tasting” and more on ION Television.

PlumpJack Winery’s New York Strip Steak with Spring Vegetable Couscous and Olive Salsa Verde Recipe to pair with Cabernet Sauvignon as seen on California Living ® on ION Television:

4 – 8 ounce New York Steaks

• Kosher salt and freshly cracked black pepper

• 1 tablespoon tarragon

• 2 tablespoon parsley

• ¼ cup extra virgin olive oil

• 1 clove garlic minced

• 1 jalapeno roasted, skinned, seeded and diced

• 1 1/2 teaspoon capers, diced

• 1/2 anchovy, minced

• 1 teaspoon lemon zest

• 1 large green olive minced

• lemon juice to taste

• 1 bunch asparagus, peeled and cut on a severe angle in 1 inch pieces

• 1 cup shelled English peas

• Meyer lemon olive oil

• 1 cup couscous

• 1/4 teaspoon cayenne pepper

1. Season the steaks with salt and pepper. Let sit out, covered, at room temperature. Start a medium size fire in a BBQ. Place a medium sized pot on the stove filled with water. Heavily season with salt and place over high heat.

2. Chop the tarragon and parsley together and mix with the olive oil, garlic, jalapeno, capers, anchovy, lemon zest, and green olive. Add lemon juice to taste, a little at a time.

3. Place the asparagus in the boiling water and cook for 1 minute. Remove from the water and drain. Toss in a bowl with meyer lemon oil and salt to taste. Add the peas to the water and cook until tender. Toss in a bowl with meyer lemon oil and salt to taste. Reserve.

4. Bring 1 cup of water to a boil in a medium sauce pan. Add the couscous, stirring it in. Bring back to a boil. Turn the heat off and cover the couscous with a tight fitting lid.

5. Let sit for 10 minutes. Remove the lid and fluff the couscous with a fork. Toss in the asparagus, peas and cayenne pepper. Season with salt and pepper and combine all of the ingredients.

6. Next – Grill the steaks until medium rare (internal temperature of 120 degrees) about 10 minutes or so depending on the thickness of the steak. Let rest on a plate for 5 minutes.Divide the Couscous among 4 plates. Cut each steak in half on the diagonal. Place on top of the couscous and top with salsa verde. Serve with your favorite Cab – and Enjoy! Aprilanne

Check out what’s NEW on CALIFORNIA LIVING ® with the inside look at a savory Stuffed Artichokes Recipe in our “Party Girl Diet” inspired  California Living ® Super Health & Fitness Special (See iMovie Trailer below) airing on ION Television in the San Francisco and Sacramento markets this season:

California Living ® extends a special thank you to PlumpJack Winery and the Carneros Inn & Spa for the great wine tasting and wine pairing tips featured in the California Living ® Food & Wine Pairing Special.