As we ease into late winter here in Woodbridge, thoughts turn to cozy evenings at home—perhaps after a round on the course or a day with family. Why not bring a taste of our nearby Lodi wine country right into your kitchen? Lodi, one of California’s most welcoming and diverse wine regions, is practically our backyard, with its signature bold reds thriving in the warm Delta breezes.
Lodi is famous for its Zinfandel —old-vine expressions bursting with jammy blackberry, raspberry, and a hint of spice, balanced by zesty acidity that makes them incredibly food-friendly. These wines pair beautifully with grilled meats, hearty pastas, or anything with a touch of smokiness or savoriness. They’re versatile crowd-pleasers, perfect for casual dinners without being overly heavy.
To celebrate, here’s a straightforward
Grilled Herb-Rubbed Flank Steak
recipe you can make at home. It’s quick enough for a weeknight yet impressive for guests—think juicy, flavorful steak with a simple fresh herb rub, served with grilled veggies or a side salad. Pair it with a Lodi Zinfandel for that perfect match: the wine’s fruit-forward profile cuts through the char and enhances the herbs, while the steak tames any bold tannins.
Grilled Herb-Rubbed Flank Steak (Serves 4-6)
Ingredients:
• 1 ½–2 lbs flank steak (or skirt steak for extra tenderness)
• 3 Tbsp olive oil
• 4 cloves garlic, minced
• 2 Tbsp fresh rosemary, finely chopped (or 2 tsp dried)
• 2 Tbsp fresh thyme, finely chopped (or 2 tsp dried)
• 1 Tbsp smoked paprika (for a subtle smoky note that echoes Lodi Zin)
• 1 tsp kosher salt
• 1 tsp black pepper
• Zest and juice of 1 lemon (for brightness)
Instructions:
1. In a small bowl, whisk together the olive oil, garlic, rosemary, thyme, smoked paprika, salt, pepper, lemon zest, and juice to make the marinade/rub.
2. Pat the steak dry with paper towels. Rub the mixture generously all over both sides. Let it marinate at room temperature for 30–45 minutes (or refrigerate up to 4 hours for deeper flavor—bring back to room temp before grilling).
3. Preheat your grill (or grill pan) to medium-high heat (about 400–450°F). Oil the grates lightly.
4. Grill the steak 4–5 minutes per side for medium-rare (internal temp 130–135°F). Avoid overcooking—flank steak shines when slightly pink in the center.
5. Remove from heat, tent loosely with foil, and rest 5–10 minutes. Slice thinly against the grain.
6. Serve with grilled asparagus, roasted potatoes, or a simple arugula salad dressed with lemon and olive oil.
Pro Tip:
For an extra Lodi touch, deglaze the grill pan (or make a quick pan sauce) with a splash of your Zinfandel, a pat of butter, and a minced shallot—reduce slightly and drizzle over the slices.
Wine Pairing Recommendation:
Grab a bottle of Lodi Zinfandel from producers like Oakridge’s OVZ widely available at local shops or right in Lodi. Look for old-vine bottlings for richer fruit and spice. The wine’s bright berry notes and peppery edge complement the herbs and char beautifully, creating a match that’s greater than the sum of its parts.
This dish is a reminder of how easy it is to enjoy elevated, local flavors without leaving home. Try it this weekend, and let us know how it turns out—we’d love to hear your tweaks or see if it inspires something new on our menus. Who knows? Your favorite variation might even make a guest appearance at the club!
Cheers to good food, great local wines, and the simple joys of the season.
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