Tie Dye Wine Paired with Flank Steak & Chimichurri Sauce
Tie-Dye Red Blend 2013
This Red blend is made from 25% Syrah providing the structure of the wine, 21% Barbera, adding brightness and vibrancy, 11% Cabernet Sauvignon, and 15% Merlot form the solid core of the wine and add richness, 13% Tempranillo and 11% Pinot Noir add elegance and length, and 4% Petite Syrah completes the blend by adding a silky mouthfeel and a harmonious dry fruit driven finish.
The grapes for this wine were handpicked at night to achieved absolute ripeness, then tenderly de-stemmed and introduced to the yeast for pure fermentation. After fermentation, the wine was aged in French oak barrels for 18 months adding to the complexity to the wine. Deep garnet in color with, Intense with aromas of black currant, dark cherry, subtle notes of cedar, clove, and roasted coffee draw you in to taste this wine. Medium full in body the wine has layered flavors of dark berries complemented by very well integrated oak providing flavors of slight spice. With just the right amount of acidy and fine tannins that have a pleasant grip this wine begs to be paired with a stake.
Flank Steak with Chimichurri Sauce
Easy to make and quick: Makes 4 to 6 servings in about 30 min
What you will need:
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
How to prepare it:
Preheat broiler. Pat steak dry. Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak. Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare.
Transfer to a cutting board and let stand 5 minutes.
Meanwhile, with motor running, add garlic to a food processor and finely chop. Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped. Holding a knife at a 45-degree angle, thinly slice steak.
Serve with sauce. Recipe epicurious 2001
Cheers, The Wine Guys