It’s always exciting to find yet another steak recipe when it seems that we’ve been cooking steak for years. This one was yet another gem from our favorite Wine Lover’s Cookbook that we feel vindicated in having picked up while in Healdsburg in Sonoma, California wine country.
After all, we are truly wine lovers and food lovers, so who could turn down an entire book of pairings?! Food-wise, the recipe calls for a pairing with a radish daikon slaw, but easily would have been fine with just the salsa. In terms of wine, the recipe recommends a Zinfandel, and that a Sangiovese could work just as nicely. (We used the Zin and it was fantastic.)
Flank steak (1/2 lb/person)
- 1/3 cup dry sherry
- 3 tbsp reduced salt soy sauce
- 1 tbsp toasted sesame seed oil
- 1 tsp Worcestershire sauce
- 1/2 cup of sliced yellow onions
- 1/8 tsp freshly ground black pepper
- 1/4 tsp chipotle chiles in adobo
- 1 can corn
- 1/2 cup roasted bell pepper (chopped, I buy the jar of roasted pepper which makes this a cinch)
- 1 head of garlic
- 1/2 tsp of white wine Worcestershire sauce
- 2 tsp of minced jalapeños
- 2 tsp sherry wine vinegar
- 2 tbsp chopped fresh basil
- Mix the marinade ingredients in a plastic bag or bowl and add the steak. Turn the steak a few times to make sure it is all covered in the marinade, and then let it sit in the fridge, in the marinade for 4-5 hours.
- Preheat oven to 350 F. When oven comes to temperature, cut off the top of the head of garlic. Place it on foil and pour olive oil over the top. Stick in the oven for 45 minutes to make roasted garlic.
- Once roasted and soft, scoop the garlic cloves out of the head and place in a medium sized bowl and mash them lightly.
- Add the corn, chopped bell pepper, Worcestershire sauce, jalapeños, sherry vinegar and basil. Mix thoroughly and then cover and refrigerate to let the flavors meld.
- Once the steak is finished marinating, bring a cast iron skillet or grill pan to high heat.
- Scrape the marinade off the steak, and add to the skillet for about 3 minutes on each side. Turn off the heat, cover in foil and let rest for about 5 minutes.
- Serve the steak over the the corn salsa.
Adapted from the Wine Lover’s Cookbook.