Recipe courtesy True Food Kitchen, multiple locations
It’s a well known fact that Cabernet Sauvignon is a favorite of the culinary world as it’s unique tannic structure and red- and black-fruit flavors make this wine perfect for pairing with all types of dishes. However, this bold red doesn’t pair with anything quite like it pairs with steak.
Why it works: “A classic style of Cabernet Sauvignon showcases deep, dark cherry fruit with chewy tannins, followed by coffee and chocolate on the finish,” says Regan Jasper, brand sommelier for True Food Kitchen. “It acts as a frame, melding with the earthy, gamey tones of the beef, while the salsa verde freshens up the pairing.”
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped fennel fronds
- 3 tablespoons red wine vinegar
- 3 teaspoons capers, rinsed and chopped
- ½ teaspoon anchovy paste
- 2 cloves garlic, minced
- Pinch of chili flakes
- ½ teaspoon good quality sea salt, plus extra
- ¾ cup extra virgin olive oil, plus 2 tablespoons
- 1½ pounds grass-fed beef flap meat, trimmed and cut into four portions
- Fresh black pepper
Combine parsley, cilantro, fennel, vinegar, capers, anchovy paste, garlic, chili flakes, salt and ¾ cup of oil in a mixing bowl. Stir well to combine. Salsa can be made one day ahead. Refrigerate in a covered container.
Season steak with salt and pepper. Gently toss with remaining 2 tablespoons olive oil, coating evenly. Sear on hot grill for 3 minutes. Turn over and cook 1–2 minutes. Using instant-read thermometer, cook to internal temperature of 110°F, about medium-rare. Transfer to serving platter. Drizzle with salsa verde. Serves 4.
Vina Robles 2016 Estate Cabernet Sauvignon (Paso Robles); $26, 92 points. This bottling exhibits the richness that’s made Paso Robles famous, yet at a price point that’s great for frequent indulgence. Inky in the glass, the bottling’s lush nose offers concentrated black cherry, caramel, cocoa and coffee. It’s soft and smooth on the palate, where the black-cherry compote flavors are lifted by star anise and clove. Editors’ Choice. —Matt Kettmann