A Perfect Pairing: 2017 Cinsaut with Ancho Chile and Coffee Flank Steak
This is our 5th successive vintage of Cinsaut as a single varietal. This latest version starts with a nose of roses and cranberries, then delivers dark chocolate, vanilla and white pepper on the palate – a perfect complement to the smokey flavor of the ancho chile and coffee rub used in this easy and delicious recipe.
Contents of the spice packet included in your wine club shipment
1 flank steak (or skirt steak)
Trim steak and remove excess fat
Heat grill to medium-high (~400)
Rub generously with the spice packet. Let sit for 30 minutes to several hours covered in the refrigerator.
Grill steak, turning once for 8-10 minutes total depending on the thickness of the steak.
Remove steak, tent with foil and let rest 5 minutes.
Serve sliced steak with roasted rosemary new potatoes and candied carrots, or with a colorful spinach salad and quinoa. Pour yourself a glass of 2017 Hovey Cinsaut and enjoy!