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:

  1. Whisk olive oil with balsamic vinegar, garlic, oregano, salt, thyme and pepper until well combined. Measure out 2 tbsp; toss with tomatoes.
  2. Whisk Worcestershire sauce into remaining marinade and combine with steak in a zip-top bag; massage to coat steak.
  3. Marinate steak and tomato mixtures for at least 4 hours or up to 25 hours; bring to room temperature 30 minutes before grilling.
  4. Preheat grill to medium-high.
  5. Thread tomatoes onto soaked wooden skewers. Remove steak from marinade and pat dry.
  6. 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.
  7. 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

Previous Recipes

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

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Homemade BBQ Sauce

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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

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Thai "Noodle" Salad

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Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

2016

January

February

March

April

May

June

July

August

September

October

November

December

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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

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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