Marinated Flank Steak

Our bold and beautiful Blend 25 complements the gaminess and spiciness of this beef dish. The terrific balance of acidity in this wine matches the Asian inspiration of flavors seamlessly. Blend 25

2 lb. flank steak
1/4 cup rice wine vinegar
1/4 cup plum sauce
1/4 cup hoison
2 tablespoons soy sauce
1 teaspoon Chinese chili garlic sauce
2 tablespoons ginger, minced

Sweet-n-Sour Cabernet Sauce

3 tablespoons butter
4 tablespoons olive oil
1 white onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 apple, cored & chopped
1 750 ml cabernet sauvignon
4 tablespoons port wine

Mix all ingredients together & pour over flank steak. Marinate 6-24 hours. Warm cabernet reduction sauce Barbeque flank steak on high heat for 4 minutes per side. Serve with cabernet reduction sauce

Melt 1 tablespoon of butter into 4 tablespoons of olive oil in skillet. Add onion, carrot, celery, apple to skillet. Cook until browned. Add cabernet sauvignon, 2 tablespoons of butter and port wine. Strain vegetables after reducing to 1/2 cup.

Serves 4-6