Welcome to day 3 of Wine & Food Pairings week! To get caught up, you can visit the first day:
Day two we discussed Rule one: Acid needs acid with:
Today we are jumping into Rule Two: Tannins Need Fat. Just to recap, a tannin is that astringent component in red wine that give it structure. This is what can cause that bitter, pucker feeling in the back of your throat. This component needs fat for balance, but not necessarily a meat fat. If you are a vegetarian, try this wine with a goat cheese ravioli in a buttery sauce with dried cranberries and fresh basil.
Todays wine is B Side Cabernet Sauvignon. Anyone who grew up with a childhood soundtracked by cassette tapes with naturally have an infinity for anything named “B Side.” Those amazing songs that came on that back of that hit single where always the ones I fell in love with and the reasons I wore out the tapes. And the reason the kid in me will always think that iTunes is sad.
B Side Cab however, is more of the hit single that you end up falling in love with. This was my favorite of all the wines from Don Sebastiani & Sons. A bold Cabernet with a bit of earth and fruit, exactly the kind of wine I seek out. I made this my Christmas dinner wine, and altered the paired recipe to make it more Holiday Meal appropriate. The earthiness of the wild rice, as well as the fat of the steak and the goat cheese was complimented nicely by the earthiness and tannins in this wine. I liked that this is a wine that you can serve with a prime rib or with a burger. That’s my kind of wine.
Here is the original paired recipe:
Printable version of the original recipe: b side recipe
The recipe that I made kept the idea of a wrap but made a roulade. Also, store bought mayonnaise freaks me out. I truly hate it. I replaced that creamy, dairy agent with goat cheese, so much more fabulous than mayo. I also replaced cabage with shaved Brussels sprouts, but kept the dressing the same. If you have any filling left over, add it to 1 cup of chopped spinach for a fantastic side salad.
Flank Steak, Goat Cheese & Wild Rice Roulades
1.5 lb Flank Steak
3 large Brussels srpouts
2 tbs soy sauce
1 tbs balsamic vinegar
1 1/2 tsp Worcestershire Sauce
1 clove garlic, minced
1 cup wild rice, cooked according to package directions
2 oz goat cheese
2 tbs olive oil
Preheat oven to 350.
Place your flank steak on a flat surface and pound to an even, 1/2 inch thickness using a rolling pin or the flat side of a meat mallet.
Using a large cheese grater, shave the Brussels sprouts until you have about 1/2 a cup.
In a bowl, mix together the soy sauce, balsamic, Worcestershire sauce, garlic. Add the cooked rice, Brussels sprouts and goat cheese and stir to combine. Place the filling down the center of the flank steak in one long log. Roll the steak and secure tightly with kitchen twine.
In a heavy, oven safe skillet, heat the olive oil over medium high heat. Place the roulade, seam side down and sear until brown. Turn the roulade and sear on all sides until brown. Place the skillet in the oven and cook for an additional 5 minutes.
Remove from oven and allow to rest for five minutes. Move to a cutting board and slice into 6-8 slices.
Makes 3-4 servings.
Serve with B Side Cabernet.
Printable:Flank Steak Roulade
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