Grilled Flank Steak
Flank steak is a lean meat; therefore, the marinade and accompanying sauce are all-important. This recipe pairs very well with our 2017 Terra 9. The simple marinade with brown sugar helps to create a soft caramel sauce in the steak, enhancing the black cherries and purple berries in the wine. Add the red pepper-based muhammara for a concert of flavors.

2 lbs flank steak

For marinade
⅓ cup of extra-virgin olive oil
¼ cup low-sodium soy sauce
1 tbsp Dijon mustard
2 tbsp lime juice
2 tbsp brown sugar

For muhammara
3 roasted red bell peppers
1 tbsp olive oil
5 garlic cloves
1 tsp smoked paprika
2 tsp balsamic vinegar or pomegranate molasses
½ cup walnut halves

Mix all the marinade ingredients, then add flank steak and marinate for at least 2 hours.

In the meantime, prepare the muhammara, by pureeing all the ingredients in a food processor.  It can be kept in the refrigerator until ready to cook.

Preheat the grill at medium-high. Place steak on the grill and cook about 6 minutes per side for medium rare. Let it rest on a cutting board for about ten minutes, and then cut it against the grain, at a slight angle, into thin slices. Serve with potatoes and/or vegetables of your liking.