LCBO Food & Drink Summer 2026

COLD PLAY

Steak, Tomato & Peach Panzanella with Fresh Mozzarella & Charred Scallion Dressing This hearty steak salad is built for summer entertaining, when peach and tomato seasons are in full swing. Instead of chunks of bread, the starchy element of this panzanella comes in the form of store-bought potato gnocchi, which are seared ahead of time for a crisp-soft texture. It’s a celebratory dish that requires very little effort. 2 striploin steaks, about 11/2 lbs (680 g) total 6 scallions 1/2 cup + 4 tsp (60 + 20 mL) extra virgin olive oil, divided, plus more for drizzling Salt and freshly ground pepper to taste 2 tbsp (30 mL) white balsamic vinegar 1/4 small red onion, very thinly sliced 1 pkg (500 g) shelf-stable potato gnocchi 2 balls (125 g each) fresh mozzarella 4 cups (1 L) heirloom grape or cherry tomatoes, cut into bite-size pieces 3 ripe peaches, cut into wedges 1/2 cup (125 mL) loosely packed basil leaves 1. Place steaks on a baking sheet and let sit at room temperature for 30 minutes.

9. Place tomatoes, peaches and soaked onion in a large mixing bowl. Toss gently with half of dressing. Tear mozzarella into rustic chunks and lightly season with salt. Add to bowl along with gnocchi. Toss and taste for salt and pepper. Arrange salad on a large serving platter and top with steak and basil. Serve with the remaining dressing on side.

until smooth. Transfer to a glass jar, cover and refrigerate until ready to use, up to 1 day. 6. Place sliced red onion in a small bowl and cover with cold water. Let stand for 15 minutes. Drain and set aside. 7. In a medium bowl, toss gnocchi with remaining 4 tsp (20 mL) olive oil and salt to taste. Heat a large skillet over medium-high heat. Add gnocchi in a single layer and cook, undisturbed, until deeply golden on one side, 2 to 3 minutes. Toss and continue cooking until browned all over, another 2 to 3 minutes. Transfer to a plate and cool completely. 8. Before serving, drain mozzarella and let it sit at room temperature for 15 minutes.

4. Grill steaks, covered, until nicely seared, 2 to 3 minutes per side. Reduce heat to medium. Cook, flipping once, until it’s done to your liking, about 2 minutes more for medium-rare. While steaks are cooking, grill scallions until softened and lightly charred in spots, about 1 to 2 minutes per side. Remove from heat and cool. When steaks are done, transfer to a wire rack set over a baking sheet. Cool completely. Slice steaks against grain. (Steaks can be prepared to this point and stored in an airtight container and refrigerated until ready to use, up to 1 day. Bring to room temperature before using.) 5. To make dressing, roughly chop cooled scallions. Place in a blender with 1/2 cup (125 mL) olive oil, vinegar, salt and pepper. Blend

Serves 4

WHAT TO SERVE 13th Street Gamay VQA

VINTAGES ESSENTIALS 177824, $19.95 The sweet acidity of tomatoes and peaches governs the match, suggesting a red with good acid structure that won’t overwhelm with its weight. A bigger, bolder Ontario Gamay fits the bill.

2. Preheat grill to high.

3. Place green onions on baking sheet with steak. Drizzle both with olive oil. Season steaks with salt and pepper.

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