news-record.com

The 2009 RayLen Vineyards Category 5, retailing about $18, is always a consistent, fruit-forward, medium-bodied red with complexity and elegance. Winemaker Steve Shepard blends five grapes – Cabernet Sauvignon, Cabernet France, Merlot, Syrah and Petit Verdot – to craft a Bordeaux-like red. It’s distinctive label and title conjure it's power, likening it to the most powerful hurricane designation.

RayLen's early success with a red blend called Carolinius had some fans asking: Can you do one with a little more beef?

Category 5 is Shepard's answer.

Ingredients:

1 1/2 pound top-round London Broil, 1 - 1/4 inch thick

Marinade:

5 garlic cloves

1 teaspoon salt

1/4 cup RayLen Category 5 wine

1/4 balsamic vinegar

2 tablespoons soy sauce

1 tablespoon honey

Directions

Mash garlic with salt to a paste in a blender and add the remaining ingredients. Put London broil in a large plastic zip-lock bag and add the marinade. Marinate overnight.

Prepare grill. Bring steak to room temperature before grilling

Remove from marinade and grill steak to your personal preference. Initially, I like to occasionally slather with leftover marinade to keep it juicy, but back off this as you're prepared to remove meat from grill.

Transfer steak to a cutting board and cut diagonally across the grain in thin slices and serve.