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2018 Cinsaut with Ancho Chile and Coffee Flank Steak

2018 Cinsaut with Ancho Chile and Coffee Flank Steak
Recipe Date:
January 16, 2020
Serving Size:
Cook Time:
Imperial (US)
Our 2017 Cinsaut is a perfect complement to the smokey flavor of the ancho chile and coffee rub used in this easy and delicious recipe.
  • 2 tsps Ground coffee
  • 1 tbsp Ancho chili powder
  • 1 tbsp Brown sugar
  • 1 tbsp Salt
  1. Trim steak and remove excess fat
  2. Heat grill to medium-high (~400o)
  3. Rub generously with the spice packet. Let sit for 30 minutes to several hours covered in the refrigerator.
  4. Grill steak, turning once for 8-10 minutes total depending on the thickness of the steak.
  5. Remove steak, tent with foil and let rest 5 minutes.

Serving Suggestions

Serve sliced steak with roasted rosemary new potatoes and candied carrots, or with a colorful spinach salad and quinoa.

Wine Pairing

Pour yourself a glass of 2017 Hovey Cinsaut and enjoy!