Flank Steak, Marinated and Grilled

Listen: Crank up the first three tracks on disc 2 of the 2006 compilation album, The Very Best of Jerry Garcia (Live): “Catfish John,” “Deep Elem Blues,” and “Ripple.” You’ll feel like you’re walking in the sweet Delta dawn with Catfish John.

Sip: If you haven’t expereinced the quirky, hand-picked, and beautifully-curated wines of Berkeley-based Kermit Lynch, it’s time. Two recommendations to accompany your grilled flank steak: 1. Saint-Romain Rouge Christophe Buissson from Burgundy, France (organic). It’s absolutely delicious. Kermit Lynch describes it this way: “Buisson’s bottling stakes its claim in between luscious Pinot ripeness and hearty Burgundian tannin.” 2. 2007 Barolo “Vigna Lazzairasco” from Guido Porro. I feel compelled to share with you the type of wonderful detail provided with each Kermit Lynch wine, so here’s the “Full Monty” for the Barolo: “Guido Porro farms in Serralunga d’Alba in the heart of northern Italy’s Piedmont region. Nestled in the foothills of the Alps, it is the Nebbiolo grape which reigns supreme, taking its name from the fog, or nebbia, that settles in the vineyards. Much like the regal Pinot Noir, Nebbiolo is somewhat fussy, sensitive to weather conditions, and a challenge to grow. That’s why it takes a real master like Guido to pull it off with style. He farms three monopoli vineyards in the cru of Lazzarito, which means he is the only producer to bottle these prized parcels in this south-by-southwest facing amphitheater. “Lazzairasco” enjoys both full sun exposure and full protection from the wind to create a wine of terrific earthy intensity, luscious cherry fruit, captivating hints of eucalyptus and menthol, and a nervy finish evocative of the clay and limestone soil. With five years of age already on it, you don’t have to feel guilty about popping a cork too early, although this 2007 Barolo has what it takes to go the distance.” We loved both of these and highly recommend a Kermit Lynch membership if you love delicious, unusual wines from small, family vintners.

For the marinade, combine the following. (It all fits neatly into a 1 or 2-cup, glass, measuring cup.)
1/4 cup olive oil
1/4 cup soy sauce
juice of one lemon
4-6 dashes Tabasco
1 tablespoon Worcestershire
1/2 teaspoon coarse-ground black pepper
1 tablespoon dry parsley or 3 tablespoons fresh, minced parsley
1 teaspoon garlic powder or 3-5 cloves fresh, minced garlic
1 teaspoon salt
1/2 teaspoon dry mustard

Whisk the marinade ingredients together. Place the steak in a bag or sealable container and pour the marinade over it. Marinate for 5-6 hours in the refrigerator. Remove the steak from the frig 1 hour before grilling. Heat your grill to medium-high. Remove the steak from the marinade and sprinkle liberally with salt and pepper. Grill 5-6 minutes on one side. Flip and grill on the other side for 3-5 minutes for medium-rare (135 degrees in thickest part of steak with a meat thermometer). Let the steak rest for 10 minutes or so and then slice across the grain.  

For plating and serving, we recommend slicing fresh heirloom tomatoes, in a variety of colors, and alternating the slices with a bit of herbed goat cheese and basil. Crack some black pepper over the tomatoes, and enjoy.

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