Recipes of the Month
February 2020
CAPRESE FLANK STEAK
Our grill-friendly Pacific Quartet Red is an excellent match for this beefy cut and the toasty oak finish is the perfect complement to the char on the steak.
Ingredients
- ⅓ cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp minced garlic
- 2 tsp dried oregano leaves and coarse salt
- ½ tsp dried thyme leaves and ground black pepper
- 1 pint cherry tomatoes
- 1 tbsp Worcestershire sauce
- 1 ½ lb flank steak
- Optional toppings: Cubed fresh mozzarella cheese, torn basil and balsamic glaze (optional)
Method:
- Whisk olive oil with balsamic vinegar, garlic, oregano, salt, thyme and pepper until well combined. Measure out 2 tbsp; toss with tomatoes.
- Whisk Worcestershire sauce into remaining marinade and combine with steak in a zip-top bag; massage to coat steak.
- Marinate steak and tomato mixtures for at least 4 hours or up to 25 hours; bring to room temperature 30 minutes before grilling.
- Preheat grill to medium-high.
- Thread tomatoes onto soaked wooden skewers. Remove steak from marinade and pat dry.
- Grill steak for 4 to 5 minutes per side for medium-rare or to preferred doneness. Tent with foil; rest for 10 minutes before slicing across grain.
- Grill tomatoes, turning often for 3 minutes, or until slightly charred and blistered. Serve tomatoes over sliced steak along with cheese, basil and balsamic glaze (if using).
TIP: Flank steak is most tender when served medium-rare to medium. A 1-inch thick steak should take 4 to 5 minutes per side and have an internal temperature of 140°F (60°C) for medium-rare or 150°F (65°C) for medium.
PAIR WITH: LE19 PACIFIC QUARTET RED
Yield: 4 to 6 servings
Recipe by: WINEXPERTS
2019
January
February
March
April
May
June
July
August
September
October
November
Orzo with Peas and Goat Cheese
Smoky Beef Koftas
Mango Curry Chicken Thighs
Braised Beef Short Ribs
-
Homemade BBQ Sauce
-
-
Curry Coconut Oven Fried Chicken
Company Crock Pot Roast
Wine Fortified Figs for Fall
2018
January
February
March
April
May
June
July
August
September
October
November
December
Irish Shepherd's Pie
Tri-Tip Beef Stroganoff with Wild Mushrooms on Sourdough Toasts
-
Weeknight Sausage & Kale Cassoulet
Slow Cooker Honey Garlic Ribs
Classic Meatballs Marinara
Pancetta and Egg Pasta
'Cocoa Vin' Fondue
Honey Dijon Chicken Skillet
Meatless Monday Mushroom Tacos
Lemon-Herb Tilapila Packets
Golden Couscous Stuffed Peppers
2017
January
February
March
April
May
June
July
August
September
October
November
December
Lamb & Feta Sliders with Homemade Aioli
Vegetarian Lasagna
Carrot Ginger Tofu Soup
-
-
-
-
Thai "Noodle" Salad
-
-
-
Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce
2016
January
February
March
April
May
June
July
August
September
October
November
December
-
Chicken Breasts Stuffed with Prosciutto, Swiss Cheese and Baby spinach
Straccetti
Drunk Man's Chicken
Simple Summer Salad
Citrus Butter Tilapia
Mushroom Crostini
Potato, Mushroom & Leek Pizza
Grilled Tandoori Chicken
Southwestern Pumpkin Hummus
-
Diane's Black Bean Chili
2015
January
February
March
April
May
June
July
August
September
October
November
December
Easy Hamburger Stroganoff
Chicken Merlot with Mushrooms
Brandied Shrimp with Pasta
Red Wine Chili
Sangria's
Garlic Beer Steaks
Grilled Red Snapper & Veggie Skewers
Linguini with Mushroom and Olive Oil
2014
January
February
March
April
May
June
July
August
September
October
November
December
Spinach Fettuccine with Ginger Chicken
Wine-Roasted Cornish Gane Hens
Coq Au Vin
Pork Tenderloin with Creamy Herb Sauce
Salmon Baked in Red Wine with Mushrooms and Bacon
Shrimp and Shells Piccata
Red Wine Beef Marinade
Chicken Monterey
Savory Beef Pie
Cod Stew with Red Wine
| 2013 | |
| January | Wong’s Lettuce Wraps |
| February | Halibut & Crab Marinated in White Wine |
| March | Beef and Barley Soup |
| April | White Wine Broccoli Casserole |
| May | Savory Pork |
| June | Grilled Shrimp and Chicken with Pasta |
| July | Grilled Soy Fish Fillets |
| August | Fish Beer Batter |
| September | Swiss Steak Italian Style |
| October | Texas Style Chili |
| November | Beef Bourguignon |
| December | Red Wine Turkey Baste |
| 2012 | |
| January | Zippy Carrots |
| February | Italian Sausage Soup with Tortellini |
| March | Irish Lamb Stew |
| April | Hermits with Wine |
| May | Red Wine BBQ Sauce |
| June | Halibut with White Wine Sauce |
| July | – |
| August | Salmon Tango |
| September | Angel Chicken Pasta |
| October | Slow-Cooked German Short Ribs |
| November | Pork Chops with Mustard Sauce |
| December | Mulled Cranberry-Apple Grog |
| 2011 | |
| January | Gruner Schnitzel Recipe |
| February | Argentine Beef Stew |
| March | Irish Canadian Beef Stew |
| April | Wine and Dijon Marinated Pork Loin |
| May | Penne with Pancetta, Tuna and White Wine |
| June | Portuguese Pork |
| July | Scallops Au Gratin |
| August | Salmons with Lemons, Capers and Rosemary |
| September | Skillet Chicken Cordon Bleu |
| October | Lover’s Loaf |
| November | Herbed Mushroom Pate |
| December | Lush Turkey and White Wine Turkey Gravy |
| 2010 | |
| January | Red Wine Meat Loaf |
| February | Slow Cooker Chicken with Mushroom Sauce |
| March | Chicken & Red Wine Sauce |
| April | Sirloin Tips & Mushrooms |
| May | Blissful Rosemary Chicken |
| June | Parmesan Crusted Salmon |
| July | Zippy Burgers (Made with Beer) |
| August | Honey Grilled Shrimp |
| September | Alfredo – Style Sauce with Fettuccine (Low-Fat Pasta) |
| October | French Onion Soup |
| November | Beef Stroganoff |
| December | Turkey Red Wine Sauce |