Food & Wine Pairings

Marinated & Grilled Flank Steak with Blue Café de Paris Butter
Featuring Selection Limited Edition Washington Meritage


Custom recipes for the 2011 Limited Editions created exclusively by Food Network host Anthony Sedlak. Download the full recipe book here.


Marinated & Grilled Flank Steak with Blue Cafe de Paris Butter

Serves 4 persons


Washington Meritage - Limited Edition January 2011


Marinated & Grilled Flank Steak with Blue Café de Paris Butter


Quintessentially French, Marinated & Grilled Flank Steak with Blue Café De Paris Butter brings home a taste of Paris Bistro fare without the hassle of customs. The full and balanced tannins of the wine complement and penetrate the richness of the steak and blue cheese combination.


Flank steak is prized as one of the top cuts for flavour amongst those ‘in the know’ of the culinary scene. It benefits greatly from a marinade both to impart flavour and additional tenderness. The optimum doneness for this cut of meat is medium-rare to medium. Cooked further it can suffer from a slight bite or toughness. With intense red wine flavour it is best pair with simple sides such as garlic and buttermilk spun potatoes and roasted root vegetables.


Washington Meritage Marinated & Grilled Flank Steak

  • 1 ½ cups Washington Meritage
  • 1 Tbsp red wine vinegar
  • 2 shallots, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 tbsp whole black peppercorns
  • 4 – 6 sprigs fresh thyme
  • 2 lbs Canada Prime or “AAA” center cut flank steak
  • kosher Salt & freshly cracked black pepper to taste 

Blue Café de Paris Butter

  • ¾ cup unsalted butter, room temperature
  • ¼ cup Gorgonzola blue cheese
  • 1 medium shallot, finely minced
  • 1 clove garlic, grated on a fine rasp
  • 2 tbsp finely chopped fresh chives
  • a dash of ground cayenne pepper
  • juice of a fresh lemon
  • kosher salt & freshly cracked black pepper to taste


Blue Café de Paris Butter

Combine all ingredients in a food processor and pulse until just combined. Next place two overlapping pieces of plastic wrap across the length of a cutting board. Dollop the butter mixture onto the center of plastic wrap and fold the plastic over itself lengthwise. Gently roll the butter into a tight log. Twist both ends of the plastic wrap and tie off. Place the finished Blue Café de Paris Butter into the fridge or freezer. Slice the finished butter into 1 cm pats as needed. Be sure to remove the plastic wrap from each slice.

Marinated & Grilled Flank Steak

Combine all ingredients (excluding the flank steak) in a medium sized mixing bowl. Next place the flank steak into a shallow, wide baking dish (if there is more than one piece of flank steak make sure they are separate and not overlapping to encourage even marinating). Pour the marinade over top of the flank steak and marinate for 3 – 4 hours. Remove the flank steak from the marinade and pat dry with paper towel. Lightly brush both sides of the steak with olive oil and season generously with kosher salt & freshly cracked black pepper. Place the steak on a clean, preheated BBQ set to high. Brushing the grill lightly with olive oil will prevent sticking. Cook the steak for 3 – 4 minutes, flip and continue grilling for 5 – 6 minutes to achieve a medium-rare doneness. Remove the steak from the grill and place it into a dish to rest for 5 minutes. Thinly slice the steak against the grain and on an angle to achieve optimum tenderness. Garnish with pat of Blue Café de Paris Butter while the steak is still warm.


LE 2011 - January Red from Maverick Video Group on Vimeo.


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