Grilled Flank Steak, Lemon-Herb Sauce, and the Perfect Wine Pairing to Go With It

Posted July 07, 2015

WineLibrary Staff

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PHOTO: ERIC MORAN/STYLING: ERIN MCDOWELL

This article originally appeared over at PureWow. They’re the best.

The dish: Grilling steaks for dinner is a no-brainer, but sometimes the finished product can be, well, a little bland. For big, bold flavor, we marinate our steak before it goes onto the grill, then serve it with a fresh herb sauce for an extra boost. And just think of that marinating time as a built-in cocktail hour. (It is summer, after all.)

The pairing: Steak calls for red wine. Why? It’s all in the tannins. The funny thing about tannins is that they actually mess with the proteins in your saliva, denaturing them and causing your spit to feel less viscous, hence the “dry” feeling. Take a sip of a tannic red after a bite of fatty, protein-y steak, and that effect is mitigated, softening the feel of the wine, and allowing you to focus on the complex black fruit, cocoa and herbaceousness in a bottle of, say, a Washington State Cabernet Sauvignon blend like Baer’s 2011 Arctos Stillwater Creek Vineyard bottling.

Steak

1½ pounds flank steak

⅓ cup olive oil

¼ cup Worcestershire sauce

¼ cup malt vinegar

3 garlic cloves, smashed

2 teaspoons chile powder

1 tablespoon dried herbs (such as tarragon, thyme or oregano, or a combination)

Salt and freshly ground black pepper

Lemon Herb Sauce

⅓ cup olive oil

3 anchovies, smashed into a paste

1 garlic clove, finely minced

1 tablespoon whole-grain mustard

2 lemons, zested and juiced

¾ cup chopped fresh parsley

½ cup chopped fresh basil

¼ cup chopped fresh mint

Salt and freshly ground black pepper

Directions

1. Prepare the steak: Place the flank steak in a large plastic ziplock bag. In a medium bowl, whisk the oil with the Worcestershire sauce, vinegar, garlic, chile powder and herbs to combine. Pour the mixture over the steak and seal the bag. Marinate, refrigerated, for up to 1 hour.

2. While the steak marinates, make the sauce: Whisk the oil with the anchovies, garlic, mustard, lemon zest and lemon juice to combine. Stir in the herbs and season with salt and pepper.

3. When the steak is finished marinating, remove it from the bag and brush off the excess marinade. Season with salt and pepper.

4. Grill the steak: Cook the steak on a hot grill (or grill pan) until it is well browned on the outside and reaches the desired doneness, about 5 to 7 minutes per side for medium rare.

5. Remove the steak from the grill and let it rest for 15 minutes. Slice the steak and serve immediately with the sauce.

 
STORY TO CART

Item: 87803

750 mL

Retail: $43.00

$39.99 per btl

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