Grilled Calamari Steaks with Olive and Bean Salad

Large, meaty squid steaks have a sweet and mild taste, so they favorably combine the savory salty shades of olives, anchovies and capers. You'll find steaks - we like Humboldt large squid steaks-in the frozen seafood section of your grocery store. This seafood dish has a salty citrus flavor that is exquisitely complemented with hearty white beans and fresh herbs on top. We have prepared them in combination with the Zocker 2014 Paragon Vineyard Grüner Veltliner.
Preheat the grill to high heat (450 ° to 550 °). Meanwhile, prepare the olive salad: combine the beans, olives, celery, green onions, anchovies, garlic, parsley, capers, chili flakes, 1/4 teaspoon salt and pepper, lemon juice, and 4 tablespoons. Brush with oil in a medium bowl. Set aside until tender and serve.Brush the squid on all sides with the remaining 1 tablespoon of oil and season with the remaining 1 teaspoon of salt and pepper. Cook over high heat (covered when using gas) until grill marks form, about 2 minutes. Flip and cook on the other side until fully cooked, 2-3 minutes.Serve the steaks with a salad of olives and beans, garnished with lemon wedges.Wine in combination: Zocker 2014 Paragon Vineyard Grüner Veltliner (Edna Valley; $ 20).