Always cut against the grain. It’s one of the grilling rules we live by all summer, whether smoking a rib eye or searing off a couple pounds of flank steak for fajitas, sandwiches and salads. This paprika-rubbed flank steak gets a garden-fresh upgrade when layered atop a roasted red pepper salad and paired with one of our favorite grilling wines, the 2018 Nickel & Nickel Branding Iron Vineyard Cabernet Sauvignon.
After making more than 20 vintages of single-vineyard Cabernet from the Branding Iron Vineyard, we’ve only grown more enamored with this standout western Oakville wine. Our newest release pulses with deep berry and spice flavors, all wrapped in muscular tannins. We love to drink it as the sun goes down, while waiting for our steak to achieve a perfect char.
Paprika and Thyme-Rubbed Flank Steak with Roasted Pepper Couscous Salad
Wine Pairing: Nickel & Nickel Branding Iron Cabernet Sauvignon
Chef’s Note: Israeli couscous is larger than traditional couscous and provides a satisfying component to this grilled steak and summer salad, while the fragrant rub and garden-fresh produce add flavor and color.
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon smoked paprika
1 tablespoon fresh thyme, chopped
2 tablespoons extra virgin olive oil
2 pounds flank steak
Roasted Pepper Couscous
2 tablespoons extra virgin olive oil
½ cup red onion, medium diced
½ cup white wine
3 1/2 cups chicken stock
2 cups Israeli couscous
1 cup cherry tomatoes, cut in half
½ cup cucumber, peeled and medium diced
½ cup roasted red pepper, peeled and medium diced
½ cup roasted yellow pepper, peeled and medium diced
2 tablespoons chopped parsley
1 tablespoon lemon juice
Salt and pepper
To prepare flank steak: Mix salt, spices and herbs together in a small bowl. Rub flank steak with olive and generously season all parts. Rest steaks at room temperature, 20 to 30 minutes, before grilling. Heat a grill with one half on high and one half off. Close lid for about four minutes, until the internal temperature reaches 350˚F. Place steak on the heated side and close the lid for two minutes. Turn the steak over and repeat this process. Transfer steak to the other side of the grill and cook for four minutes on each side. Remove from grill and let your steak rest on a foil-tented plate for five to seven minutes. When ready to slice your steak, be sure to cut against the grain, to ensure your meat is not chewy.
To prepare couscous salad: Heat a heavy-bottomed four-quart sauce pot on medium and add olive oil. When hot, add red onion cook for several minutes, until onion gains a little color, then deglaze with white wine. Add chicken stock and bring to a simmer. Add couscous, reduce heat to low and cover with a lid. Simmer for seven to ten minutes, until couscous is tender and the liquid is absorbed. Remove from heat.
Spread cooked couscous out onto a sheet pan, drizzle olive oil over the top and refrigerate until cool. Transfer cooled couscous to a mixing bowl and add tomatoes, cucumber, peppers, parsley and lemon juice. Gently fold all ingredients together and season with salt and pepper.
Evenly spoon couscous onto four chilled plates. Fan four to five slices of steak on top of chilled salad. Uncork your favorite Nickel & Nickel Single-Vineyard Cabernet and raise a glass to that quintessential wine pairing, steak and Cabernet ... and to summer salads that taste great with red wine! We’re currently favoring the dried herb aromatics, juicy fruit flavors and broad palate of the 2018 Nickel & Nickel Branding Iron Vineyard Cabernet.
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