Combine the smoked paprika and cumin in a small bowl and mix well. Season the steaks on both sides with the spice rub and a generous pinch of salt. Allow the steak to sit a room temperature for 20 minutes before grilling.

Make the red wine glaze by adding the Austerity Wine Pinot Noir to a small pot along with the balsamic, brown sugar, and a pinch of salt. Bring to a simmer and allow to cook for 15 minutes, or until the mixture has reduced by just over half. Turn the heat off, sauce will thicken as it cools.

Pre-heat half of the grill to high and the other half to medium heat. Peel the corn, cut the 4 walls off the bell peppers, slice the onions into ½ thick rounds, slice the zucchini lengthwise, half the carrots, and add them to a sheet tray along with the asparagus. Season with 2 tablespoons of oil, 1 teaspoon of salt, a few cracks of pepper, and move everything to the hot side of the grill. Cook until the corn is charred on all sides and the veggies have nice grill marks and are cooked through, about 7-13 minutes.

Meanwhile, rub the steaks with 1 teaspoon of oil and place of the hottest part of the grill, allow them to sear for 2-3 minutes, or until nice char marks appear, flip and repeat. Move the steak to the cooler side of the grill and allow to cook another 5-6 minutes for medium-rare, flipping the steak after a few minutes. It’s best to use a thermometer to know exactly when the steak is done to your liking.

Serve the steaks with the grilled veggies, drizzle red wine sauce all over, and serve with a glass of Austerity Wine Pinot Noir. Enjoy!