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Grilled Flank Steak with Girasole Vineyards Zinfandel!
by Christel Stiver
Grilled Flank Steak with Girasole Vineyards Zinfandel, $12.99
If you want to drink wine while celebrating your patriotic spirit for the 4th of July , drink one of the few grapes that California likes to think of as its own--zinfandel. Known as the "quintessential" California grape variety, Zinfandel has tread through scrupulous trials of origin and identity. However, after many years of speculation, DNA profiling support a Croatian origin for Zinfandel. The grape has also been linked to the grape Primitivo found in the Apulia region of Italy. Regardless of its origin, the grape made its way to California in the mid 19th century and has since become California’s adopted grape as it has been highly cultivated throughout the Golden State since this time.
In some fashion Zinfandel is a grape that relates to everyone, whether red, white or pink, ripe and robust, juicy and jammy or simple and sweet, it aims at being everyone’s friend. Typically a fruit-forward, medium-body wine, the grape really made its mark with U.S. consumers with its semi-sweet rose style wine known as white zinfandel that actually has six times the sales of red zinfandel.
The taste of wine from Zinfandel truly depends on the ripeness of the grapes from which it is made. In cooler areas, red berry flavors predominate, while in warmer areas, blackberry, anise and pepper characterize the wine. The grape also has a higher than average sugar content, giving the wine the potential to reach extreme heights of alcohol, at times exceeding 15%, which is not always a plus when pairing with food. On the other hand, its bold personality equally matches the bold flavors of many BBQ foods .
To find this balance between robust flavor and lower alcohol, a Zin from a cooler appellation is an ideal choice. Redwood Valley AVA found in the upper stretch of Mendocino County just north of Napa, has the right conditions for producing grapes with a long growing season. This upland valley is slightly cooler, furthered by a gap in the coastal ridge which allows cool Pacific air currents to penetrate, leading to a gradual ripening of fruit that makes Redwood Valley Zinfandel refined and complex. The notable red soil of the area also provides depth of color and flavor to the wines.
Producing wines since the 1950's, Girasole Vineyards cultivates their Zin grapes in this well-suited micro-climate, growing only certified organic grapes that are both estate grown and hand-picked ensuring a level of superior quality. Their 2007 Zin carries vibrant aromas of black cherry, red currants and spice, a wine full of power, perfect for pairing with grilled dishes. The bright berry fruit character and snappy acidity allow the wine to both cut through the smoky taste of the grill and to complement the tangy sauces.
This 4th I intend to savor the flavor of a good glass of Zin with a Grilled Flank Steak with a Roasted Corn Pancetta Salsa. The smoky spice flavors of the wine and meat will integrate together, while the ripe berry-fruit support the fresh flavors found in the salsa.
This wine celebrates both the heritage of excellent wine from our country and an outstanding example of a cool climate Zin!
Grilled Flank Steak with Roasted Corn-Pancetta Salsa
Serves 4
Marinade
1/3 cup red wine
1 tablespoon low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
1/2 cup yellow onion, sliced
black pepper
1/4 teaspoon chipotle chiles in adobo
2 pounds flank steak, trimmed
Salsa
4 ears fresh corn, husks removed
olive oil
2 ounces pancetta or good bacon, chopped
1/2 cup red bell pepper, chopped
1 1/2 teaspoons garlic, minced
1/2 teaspoon Worcestershire
1 small jalapeno, finely diced
2 teaspoons sherry wine vinegar
2 tablespoons chopped fresh basil
Kosher salt and freshly ground black pepper
For the Marinade:
Combine all ingredients in a small mixing bowl and whisk thoroughly. Place steak in a large sealable plastic bag and add the marinade. Refrigerate for 4-5 hours, turning the bag occasionally. Remove the steak from the marinade and reserve marinade for basting.
For the salsa:
Preheat the oven to 350 F. Rub the corn lightly with olive oil and place on a baking sheet. Roast in the oven for 45 minutes. Remove the corn and scrape kernels off cobs (should be about 2 cups of corn) Place in a medium mixing bowl.
In a medium sauté pan or skillet over medium-low heat, cook pancetta for 8-10 minutes until lightly browned. Pour pancetta into a small strainer over the sink and drain the oil. Pat the pancetta dry and combine with the corn. Add the roasted pepper, garlic, Worcestershire, jalapeno, vinegar and basil to the corn. Mix thoroughly and season to taste. Bring to room temperature before serving.
For the steak:
Prepare a hot charcoal or gas grill. Place steak flat over the heat and grill for 5 minutes per side. Remove from grill and let rest under foil for about 5 minutes. Slice the steak on the angle against the grain.
To serve, place a portion of the corn salsa on each plate. Top with several slices of flank steak.
