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Flank Steak with Romesco and a Arugula & Balsamic Salad

with Poplar Grove Merlot

Prep time: 3 hours                Cooking time: 25 min              Serves: 2

 

Ingredients for Steak:
  • 1.5 – 2 lbs Flank steak 
  • 2 cloves Garlic 
  • 1 sprig Rosemary 
  • ½ cup Balsamic Vinegar 
  • 1 tbsp Grainy mustard 
  • 1 tsp Chili flakes 
  • 2 tsp Smoked Paprika 
  • 1 cup Olive oil (or Canola) 
  • 1 tsp Cracked black pepper 
  • Pinch of Salt 
Ingredients for Romesco:
  • 2 Red Bell peppers (fresh to grill, or already grilled) 
  • 2 Ripe, beautiful tomatoes 
  • 3 cloves Garlic 
  • ¼ cup Bread Crumbs 
  • ¼ cup Red wine vinegar 
  • ¼ cup Olive oil 
  • 1/3 cup Hazelnuts 
  • 2 tsp Smoked paprika 
  • 1 tsp Black pepper

Ingredients for Salad:

  • 1 container Arugala, rinsed 
  • 1 piece Burrata, torn 
  • 8 each Cherry tomatoes 
  • ½ each Cucumber 
  • 1.5 tbsp Honey 
  • 1 tbsp Dijon mustard 
  • ¼ cup Balsamic Vinegar 
  • ½ tsp Rosemary 
  • 1 each Roasted garlic clove 
Directions for Steak:
  • Gently dry your steak and remove any extra silver skin you see.
  • Generously salt and pepper the outside of the steak and set in plastic sealing bag
  • Mix together minced garlic, rosemary, vinegar, mustard, chilli flakes, paprika and olive oil
  • Pour over and seal steak in bag
  • Rest 2-6 hours in refrigerator.  Pull out 30 minutes before cooking time. 
Directions for Romesco:
  • Grill (or roast) peppers until the skin is heavily blackened.  Add tomatoes and garlic clove, coat slightly in oil
  • Toast nuts
  • Peel peppers/tomatoes and combine in blender with dried bread, garlic, red wine vinegar, olive oil, nuts, paprika and black pepper.  Blend until smooth, adding a little water (or oil) to thin it out if needed. 
Directions for Salad:
  • Gently wash all produce. 
  • In a small sealer jar, combine honey, mustard, vinegar, rosemary, garlic and seasoning.  Screw lid down and shake until emulsified. 
  • Arrange salad on plate. 
  • Take Steak from marinade and gently dab to remove excess marinade. 
  • Place on a slightly oiled grill at medium high heat, turning every five minutes. 
  • Cook until the internal temperature reaches 125F.  Remove to rest for an additional 10 minutes 
  • Slice thin slices AGAINST the grain and arrange on salad plate. 
  • Drizzle with dressing and enjoy.