Serves 8
Prep time: 5 min + marinating
Grill time: 15 min + standing
Ingredients:
1 cup of barbecue sauce
1/2 cup of Burgundy wine or beef broth
1/4 cup of lemon juice
1 beef flank steak (2 pounds)
Method:
- In a small bowl, whisk together the barbecue sauce, wine and lemon juice until blended.
- Pour 1 cup of marinade into a shallow dish and add the beef. Turn to coat.
- Cover and refrigerate for 4 hours or overnight. Cover and refrigerate the remaining marinade.
- Drain beef, discarding marinade. Grill steak, covered, over medium heat for 6 – 8 minutes each side or until meat reaches desired doneness. Let stand 5 minutes before thinly slicing across the grain.
- Serve with reserved marinade and enjoy!
Our recommended wine matches:
2017 Barat Rouge – Bordeaux, France
The nose is powerful and gourmand with notes of little black fruits like fresh blackberry, blueberry and cherry. The palate is fruity and supple with smooth tannins.
2016 Julicher 99 Rows Pinot Noir – Martinborough, NZ
“Combining lovely fruit sweetness with seductive savoury nuances, the wine shows spiced cherry, plum, dark spice, game and mushroom characters on the nose, leading to a juicy palate that is supple and fleshy. Elegant yet flavoursome with lovely complexity, beautifully wrapped in polished tannins.”
Sam Kim, Wine Orbit (93 points)
2017 De Martino Estate Carmenere – Maipo Valley, Chile
This Carmenere is elegant and fruity, typical of the Maipo Valley. Intense aromas of spices, tobacco and fresh red fruits. The palate shows a friendly and fruity wine, with great volume. It has a long and well balanced finish. A vibrant and fresh wine.
