Executive chef Chad Hendrickson of Hess Collection Wines shares his recipe for grilled steaks with summer corn succotash. The crowning glory: crispy and sweet buttermilk onions. Pair it with Mount Veeder 19 Block Hess Cabernet Sauvignon. Cheers, Dad!

Grilled Angus New York Steak with Crispy Onions and Summer Succotash

4 10-oz. Angus New York steaks
salt and fresh ground pepper
1 Tbsp. butter
1 tsp. fresh garlic, minced
1 lb. cooked black-eyed peas, preferably fresh
4 ears white corn, cooked and removed from cob
1 each yellow and red bell pepper, small dice
1 bunch fresh chives, minced
Crispy Buttermilk Onions (recipe follows)

METHOD: Season steaks with salt and black pepper to taste. Preheat a grill to medium high heat. Cook for about 3 minutes each side. Remove and keep warm.

Melt butter in a large sauté pan and add the garlic. Cook for about 10 seconds. Add the black-eyed peas, corn and peppers. Cook until peas are heated through. Remove from heat and add chives. Season with salt and pepper to taste.

Divide the succotash among four plates. Add the steaks and top each portion with the hot crispy onions. Yield: 4 portions

Crispy Buttermilk Onions

1 large sweet onion, peeled
1 cup buttermilk
1 cup all-purpose flour seasoned with salt, pepper and a pinch of cayenne
½ quart canola oil

METHOD: Slice onions very thinly and separate into rings. Soak in buttermilk for 20 minutes. Remove onion rings and toss in flour mixture until lightly coated.

Heat the canola oil in a deep pan or deep fryer over medium high until the oil starts to bubble and it reaches 375 degrees. Fry onions until just crispy and golden brown. Drain on a paper towel before serving. Yield: 4 portions