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Flank Steak, Goat Cheese & Wild Rice Roulades With B Side Cabernet

Welcome to day 3 of Wine & Food Pairings week! To get caught up, you can visit the first day:

How to Pair Food and Wine

Day two we discussed Rule one: Acid needs acid with:

Truffled Prosciutto Salad with Pinot Noir

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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jess January 4, 2012 um 2:11 pm

oh wow. this looks SO good. I’ll have to try it 🙂


Carina K. January 4, 2012 um 3:03 pm

I’ve been tuning for Wine Week and I’ve learned so much! Thank you.


Carina K. January 4, 2012 um 3:04 pm

I’ve been tuning in for Wine Week and I’ve learn so much! Thank You!


Cassie January 4, 2012 um 3:49 pm

I love earthy cabs! We were meant to be friends!! 🙂 This meal sounds right up my alley…sprouts, red meat, cabernet, goat cheese…yep, all me! Love it. SO glad you stopped by my blog. Looking forward to seeing your posts!


Jackie January 5, 2012 um 9:34 am

Thanks! Meeting other bloggers is one of my favorite things about blogging 🙂


Emily ZM January 4, 2012 um 4:48 pm

Can we have a dinner party in 3 months or so, at which you cook this meat, and we drink lots (LOTS!) of the Cab? 😉


Jackie January 5, 2012 um 9:35 am

How about we do it sooner and I drink all your wine 🙂


Liz January 4, 2012 um 5:56 pm

Man, what an amazing dish! A great use for flank steak in the winter….mmmmmmm.


JanetFCTC January 5, 2012 um 6:29 pm

This looks delicious! I bet that filling would be great stuffed into pork cops or chicken breasts too. Yum!


Yon Gallob January 6, 2012 um 7:39 am

I really like and appreciate all of this wine info.Really thank you! Cool.


Isaac Mccuien January 6, 2012 um 7:40 am

Very neat article post.Thanks Again.


Drew Keliikoa January 6, 2012 um 7:41 am

Fantastic blog post.Really looking forward to read more. Will read on…


Ahsley Egypt January 7, 2012 um 12:16 am

I found you’re from Foodgawker. A Massive Thank you for Bacon Fat!


Kim Bee January 9, 2012 um 2:40 pm

Amazing steak, there is nothing I like more than good steak. Sadly I can’t do the alcohol thing. But let’s be honest, me without a buzz is like most people with a huge buzz. Lol!


Julie at Burnt Carrots January 10, 2012 um 5:57 pm

I’ve always had blue cheese with my steak and am now really curious to try goat cheese. I love the tip on cooking with wines. I had no idea that tannins needed fat to balance!


BigFatBaker January 12, 2012 um 7:57 am

MMM I’m drooling over this and it’s 11 AM!! You’re pairings are wonderful and I may have to make this for the BF and I (and he’ll never know about the goat cheese – muwhahaha).


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