Close window

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

Matrix 2009 Zinfandel - Russian River Valley and Flank Steak and Corn Salsa

Presented by: Carole and Marshall Ward

Grilled Flank Steak with Roasted Corn-Pancetta Salsa

1/3 cup dry sherry
3 tbsp. reduced-salt soy sauce
1 tbsp. toasted sesame oil
1 tsp. Worcestershire sauce
½ cup sliced yellow onions
1/8 tsp. freshly ground black pepper
1 rehydrated dried chipotle pepper, stemmed and minced,
or ¼ tsp. chipotle chiles in adobo

2 pounds flank steak, trimmed
4 ears fresh (or frozen) corn, husks removed
Olive oil
2 ounces pancetta or bacon, chopped
½ cup chopped roasted red bell pepper
1½ tsp. minced roasted garlic
½ tsp. white-wine Worcestershire sauce
2 tsp. minced jalapeños
2 tsp. sherry wine vinegar
2 tbsp. chopped fresh basil
Kosher salt and freshly ground black pepper

To make marinade, combine all ingredients in a small mixing bowl and whisk thoroughly. Place steak in a large, sealable plastic bag and add marinade. Refrigerate for 4-5 hours, turning bag occasionally. Remove steak from marinade and reserve marinade for basting.

To make salsa, preheat oven to 350°. Rub corn lightly with olive oil and place on a baking sheet. Roast in the oven for 45 minutes. Remove corn and scrape kernels off cobs (should produce 2 cups of corn). Place in a medium mixing bowl.

In a medium sauté pan or skillet over low-medium heat, cook pancetta for 8-10 minutes until lightly browned. Pour pancetta into a small strainer over the sink and drain oil. Pat the pancetta dry and combine with the corn. Add bell pepper, garlic, Worcestershire, jalapeños, vinegar, and basil to the corn. Mix thoroughly, season to taste, and refrigerate. Bring to room temperature before serving.

To grill flank steak, prepare a hot fire. Place flank steak flat over the heat and grill for 5 minutes per side, until rare. Remove from grill and let rest under foil for 5 minutes. Slice steak on the angle against the grain.

To serve, place a portion of corn salsa on each plate. Top with several slices of flank steak.

Recipe from:
The Wine Lover’s Cookbook
Serves 4 as an entrée

  High Recommended Restraurant in Healdsburg CA
Chalkboard Restraurant