Our 2022 Napa Valley Cabernet Sauvignon, with its layers of cranberry, shortbread, and blueberry, pairs beautifully with the bold flavors of the marinated flank steak and vibrant salsa verde. The wine’s lively acidity and velvety texture elevate the savory richness of the steak, while the fresh herbs in the salsa enhance every mouthful.
• 1½ pounds flank steak
• ½ cup plus ¼ cup olive oil
• ½ cup plus 1 tablespoon balsamic vinegar
• 2-3 garlic cloves, diced
• 3 tablespoons flat leaf parsley, chopped
• 2 tablespoons Italian seasoning
• 1 cup flat leaf parsley
• ½ cup basil
• ½ cup cilantro
• 1 shallot, roughly chopped
• 2 garlic cloves
• ½ lemon, juiced
• 1 tablespoon red wine vinegar
• 4-5 cornichons
• 1 tablespoon whole grain mustard
• 1 tablespoon plus 1 teaspoon flakey salt
• 1 tablespoon plus 1 teaspoon black pepper, ground
Start with the marinade. In a medium bowl, combine ¼ cup olive oil, ½ cup balsamic vinegar, garlic, chopped parsley, and Italian seasoning. Mix marinade to thoroughly combine and pour over flank steak. Allow to marinate between 4 and 24 hours in the fridge.
In a food processor, make the salsa verde. Add parsley, basil, cilantro, garlic, shallot, lemon juice, red wine vinegar, cornichons, whole grain mustard, 1 teaspoon salt, and 1 teaspoon pepper. Slowly pulse to form a rough chop, about 20-30 seconds. Transfer to a small bowl and stir in ½ cup olive oil.
Remove the steak from the marinade and generously season both sides with salt and pepper. Heat a large skillet over medium-high heat until hot and add the steak. Cook for 3-5 minutes, then flip, cooking for another 3-5 minutes until desired doneness. Slice and serve topped with salsa verde.
Serves 4 | Wine Pairing: Napa Valley Cabernet Sauvignon