Southwestern Spain Red Blend Paired with Grilled Hanger Steak & Fennel Salad
Uno De Mil, Red Blend, 2011
This award winning, wine is made from 100% Demeter certified organically grown grapes in the small town of Las Pedroñeras, in southwestern Spain. The philosophy of Dominion Punctum is to deliver high quality estate grown organic & biodynamic wines, without the use of chemicals, while practicing sustainable agriculture. This wine is made from 50% Tempranillo and 50% Petit Verdot that has been conditioned for 12 months in French oak barrels, resulting in a beautiful ruby red wine with inviting aromas of red cherry, strawberry and mature plum with subtle notes of cinnamon and vanilla. Medium bodied with a pleasant balance between acidity and soft tannins makes this wine easy to enjoy by itself, but it really shines with a meal. I had this with a Hanger steak salad and it was great.
Grilled Hanger Steak with Fennel Salad
What you will need:
2 garlic cloves,¾ cup vegetable oil
1 cup cilantro leaves with tender stems
1¼ cups parsley leaves with tender stems, divided
¾ cup mint leaves, divided
1½ pounds hanger steak, center membrane removed
2 tablespoons sherry vinegar,1teaspoon fresh lemon juice
1 teaspoon honey
4 tablespoons olive oil, divided
freshly ground pepper
2 fennel bulbs, cored, cut into wedges
2 large tomatoes, cut into wedges
3 ounces feta, cut into 2x½-inch pieces.
How to prepare it:
Blend garlic, vegetable oil, cilantro, 1 cup parsley, and ½ cup mint in a blender until smooth. Transfer to a resealable plastic bag and add steak. Seal bag, turn to coat, and chill steak 3–12 hours.
Whisk vinegar, lemon juice, and honey in a small bowl. Gradually drizzle in 2 Tbsp. olive oil, whisking until emulsified. Season vinaigrette with salt and pepper. Prepare a grill for medium-high heat.
Remove steak from marinade and pat dry; season with salt and pepper. Grill until nicely browned and an instant-read thermometer registers 125° for medium-rare, about 5 minutes per side.
Transfer to a cutting board; let rest at least 10 minutes before slicing against the grain. Meanwhile, toss fennel and remaining 2 Tbsp. olive oil in a large bowl; season with salt.
Grill fennel on cut sides until charred and beginning to soften, about 2 minutes per side. Return to bowl, drizzle with vinaigrette, and toss to coat.
Let it cool slightly, then gently toss in tomatoes, feta, and add in remaining ¼ cup parsley and ¼ cup mint.
Serve salad alongside steak, and enjoy your wine with it.
The Wine Guys.