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Grilled Marinated Flank Steak

Thursday, 5th November 2015

Red drinkers rejoice! No longer will you have to lurk in the shadows for fear of being scorned with your glass of Rioja in the summer months... now everyone is on your side! And after our recent visit to La Perle in Milford-on-Sea (under recent new ownership) we have found the perfect steak dish to welcome in the Autumnal weather. We've kept months food & wine pairing on the "lighter side" of autumn however, as people may not be ready for all the oak charged reds and peppercorn sauce smothered meat just yet (we're looking at you Winter). Trevor's recent visit to Rioja earlier in the year has really opened our eyes to the stunning diversity in their wines. But more surprisingly, the abundance of value that can be found in wines such as Bodegas Artesa's Organic Rioja. Unanimously voted the best value for money wine they had experienced in the whole trip! check out our chosen dish to accompany this generous & juicy wine...

THE FOOD - Grilled Marinated Flank Steak

Flank steak cuts are some the tastiest and most affordable cuts on the market. We are going to leave you to choose your own sides and garnishes. Flank steak is a lean but flavoursome cut of beef that benefits from a marinade. It is best cooked medium rare (or rare if you're like us) and thinly sliced at an angle across the grain of the meat. Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This method calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a frying pan as well.

We want to show you our perfect wine pairing, so you can find a fantastically simple and tasty recipe to use here: http://www.simplyrecipes.com/recipes/grilled_marinated_flank_steak/

THE WINE - Bodegas Artesa Organic Rioja, Spain 2013

The Artesa organic is the perfect accompaniment to the Flank steak, as it's leaner than most meats, thus not requiring a powerhouse of tannin and body to break down the fattiness of the meat. This allows the vibrancy and juiciness of the Artesa to really shine through, and with a little helping of American oak, the Rioja packs depth and texture to help deal with the richness of the dish.

This large, family-owned estate draws from 800 hectares of elevated hillside vineyards in some of the best zones of Rioja Baja, one of Rioja's three sub regions. 200 hectares of estate vineyards near Alfaro provide the basis of the Artesa range and the best of these, at high altitude (500 to 600 metre), with mature vines and poor, stony soils, are being converted to organic production. Fermented in stainless steel and matured for 6 months in American oak barrels, this stunningly fruit forward Rioja is packed with fresh redcurrant and cherry hints on the nose, combined with lifted herbal notes. The palate has complex juicy bramble fruit, black pepper, as well as more savoury, herbal characters to add interest. A classic Rioja - nicely integrated.

Cheers!

Grilled Marinated Flank Steak
Grilled Marinated Flank Steak
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