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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Novy 2004 Syrah Judge Family Vineyard Bennett Valley and Fennel Crusted Flank Steak

Presented by: Gary & Paula Frieders

Fennel Crusted Flank Steak


1 tbsp fennel seeds crushed
1 tsp fresh thyme crushed
1 tsp fresh rosemary crushed
1 garlic clove, minced
1 tsp salt
½ tsp coarsely ground black pepper
1 lbs flank steak trimmed

Combine fennel, thyme, rosemary, salt, garlic and pepper in a small bowl.
Heat large non stick skillet over heat (fire up the grill!)
Meanwhile rub the fennel mixture onto both sides of the steak. Add steak to skillet or grill and cook until meat thermometer reads 145o for rare, 4-5 minutes on each side
Transfer the steak to a cutting board and let stand for 5 minutes (to keep meat moist). Slice thinly and place on bed of your favorite couscous.

Serves 4 Nutritional Info: 168 cal. 9g fat 4g sat 0g trans 49mg cholesterol 623mg sodium, 1g carbs, 1g fiber, 20g protein, 26g calcium. Source Weight Watchers (4 points)

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